emulisjon

An emulsion is a mixture of two or more liquids that are normally immiscible, meaning they don't readily mix. For example, oil and water are immiscible. In an emulsion, one liquid is dispersed in the other in the form of tiny droplets. For this to occur and remain stable, an emulsifying agent, also known as an emulsifier, is typically required. Emulsifiers are substances that help to reduce the interfacial tension between the two liquids, allowing them to form a more stable mixture.

Common examples of emulsions include milk, mayonnaise, and vinaigrettes. Milk is an emulsion of fat in water. Mayonnaise is an emulsion of oil in water, stabilized by lecithin found in egg yolks. Vinaigrettes are oil-in-water or water-in-oil emulsions, often stabilized by mustard or other ingredients. In industrial applications, emulsions are used in a wide range of products, from cosmetics and pharmaceuticals to paints and lubricants.

Emulsions can be classified as either oil-in-water (O/W) or water-in-oil (W/O). In an O/W emulsion, oil droplets are dispersed in a continuous water phase. In a W/O emulsion, water droplets are dispersed in a continuous oil phase. The type of emulsion formed often depends on the properties of the emulsifying agent used and the ratio of the two liquids. When an emulsion separates into its constituent liquids, it is said to have broken.