Oil-in-water emulsions

Oil-in-water emulsions are mixtures where tiny droplets of oil are dispersed evenly within water, creating a stable blend. These are common in products like milk, lotions, and salad dressings. Surfactants or emulsifiers are often added to prevent the oil droplets from merging back together, maintaining the mixture’s stability. In these emulsions, water forms the continuous phase, with oil droplets suspended inside. This structure allows oil-based ingredients to be evenly distributed in aqueous products, enhancing texture, appearance, and functionality without separation over time.