Food emulsions

Food emulsions are mixtures of two liquids that normally don’t blend well, such as oil and water. To create a stable mixture, an emulsifier—like egg yolk or mustard—is added. The emulsifier has molecules that bond with both liquids, allowing them to stay combined instead of separating. Common examples include mayonnaise, salad dressing, and dairy products like milk. Emulsions can be temporary or permanent, depending on the ingredients and how they’re made. Properly prepared emulsions improve texture, flavor, and appearance, making foods more enjoyable and stable over time.