emulsions

An emulsion is a mixture of two liquids that normally don't combine, like oil and water. In an emulsion, tiny droplets of one liquid are dispersed evenly throughout the other, creating a stable blend. This is possible because of an emulsifier—such as egg yolk in mayonnaise—that helps keep the droplets suspended and prevents them from separating. Emulsions are common in food (mayonnaise, salad dressings), cosmetics (lotions, creams), and industrial products. They rely on careful mixing and stabilizers to maintain their uniform appearance and texture.