Emulsions

Emulsions are mixtures of two immiscible liquids (typically oil and water) where one liquid is dispersed as droplets throughout the other.

Common examples:

• Milk (fat droplets in water)
• Mayonnaise (oil droplets in water with egg as emulsifier)
• Creams and lotions

Emulsions are typically unstable and require emulsifiers (surfactants) to prevent the droplets from coalescing and separating.

Related: Colloids, Stokes’ Law