Emulsion

An emulsion is a mixture of two or more immiscible liquids that are dispersed in each other. One liquid is dispersed in the form of small droplets throughout the other liquid. The liquid that is present in the form of small droplets is called the dispersed phase, while the liquid in which the droplets are dispersed is called the continuous phase.

Examples of emulsions include milk, mayonnaise, and salad dressings. In milk, fat is dispersed in water, while in mayonnaise and salad dressings, oil is dispersed in vinegar or lemon juice.

Emulsions can be either oil-in-water (O/W) or water-in-oil (W/O). In an O/W emulsion, the dispersed phase is oil, while in a W/O emulsion, the dispersed phase is water.

Emulsions can be stabilized by adding emulsifiers, which are molecules that have both hydrophobic and hydrophilic properties. Emulsifiers help to reduce the interfacial tension between the two liquids and prevent the droplets from coalescing.

Emulsions have many practical applications in industries such as food, pharmaceuticals, and cosmetics. For example, emulsions are used to make creams, lotions, and ointments in the cosmetics industry, and to deliver drugs in the pharmaceutical industry.