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			File:Emulsions.svg\|Diagram illustrating the concept of emulsions.
			File:Ingredients_maonesa.jpg\|Ingredients used in making mayonnaise.
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2024-03-13T23:04:58Z

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'''Emulsion''' is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). Emulsions are part of a more general class of two-phase systems of matter called [[colloid]]s. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, milk, and some cutting fluids for metal working.

The process of turning a liquid mixture into an emulsion is called emulsification. Emulsions are stabilized by adding an [[emulsifier]] or emulsifying agents. Emulsifiers are substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Examples of food emulsifiers are [[egg yolk]] (where the main emulsifying agent is [[lecithin]]), and mustard. The emulsifying agent in human [[digestive system|digestive tracts]] is [[bile]], produced in the liver and secreted into the digestive tract.

==Types of Emulsions==
Emulsions can be classified into two major types depending on the nature of the emulsifier and the phase volume ratio: oil-in-water (O/W) and water-in-oil (W/O). In oil-in-water emulsions, oil is the dispersed phase and water is the continuous phase. Milk is an example of an oil-in-water emulsion, with fat globules dispersed in a water-based solution. Conversely, in water-in-oil emulsions, water is the dispersed phase and oil is the continuous phase. Butter and mayonnaise are examples of water-in-oil emulsions.

==Formation and Stabilization==
The formation of an emulsion requires energy to overcome the natural repulsion between the liquid phases. This energy can be provided by shaking, stirring, or homogenizing. Once formed, emulsions can break down over time, a process known as demulsification. To prevent this, emulsifiers are added to stabilize the emulsion. Emulsifiers work by forming a physical barrier around the dispersed droplets, preventing them from coalescing. Common emulsifiers include [[surfactant]]s, [[protein]]s, and [[polysaccharide]]s.

==Applications==
Emulsions are used in various industrial and medical applications. In the pharmaceutical industry, emulsions are used for the controlled delivery of certain drugs. In the food industry, emulsions are essential for the texture and taste of many products. Emulsions are also used in cosmetics, such as creams and lotions, where they help to blend oil and water-based components. In the oil industry, emulsions are used in the form of drilling fluids, and in environmental management, they play a role in the cleanup of oil spills.

==See Also==
* [[Colloid]]
* [[Surfactant]]
* [[Lecithin]]
* [[Bile]]

==References==
<references/>

[[Category:Physical chemistry]]
[[Category:Materials science]]
[[Category:Pharmaceutical sciences]]
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Emulsion - Revision history

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