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Emulsions are mixtures of two or more liquids that are normally immiscible, meaning they don't readily mix. One liquid is dispersed in the form of tiny droplets throughout another liquid, which is known as the continuous phase. For an emulsion to be stable, an emulsifying agent, or emulsifier, is usually required. Emulsifiers are substances that help to stabilize the mixture by reducing the interfacial tension between the two liquids and forming a protective layer around the dispersed droplets, preventing them from coalescing.

There are two main types of emulsions: oil-in-water (O/W) and water-in-oil (W/O). In an O/W emulsion, oil droplets are dispersed in water, while in a W/O emulsion, water droplets are dispersed in oil. The type of emulsion formed depends on the relative solubility of the emulsifier in each liquid phase. Common examples of emulsions in everyday life include milk, which is an O/W emulsion of fat in water, and mayonnaise, a W/O emulsion of oil in water.

Emulsions have a wide range of applications in various industries, including food, pharmaceuticals, cosmetics, and manufacturing. In the food industry, they are used to create products like salad dressings, ice cream, and sauces, improving texture and stability. In pharmaceuticals, emulsions are employed for drug delivery, allowing for better absorption and administration of certain medications. The cosmetic industry utilizes emulsions in lotions, creams, and makeup. Industrial applications include lubricants, paints, and asphalt. The stability of an emulsion is a critical factor for its performance and shelf life, and is influenced by factors such as droplet size, viscosity of the continuous phase, and the type and concentration of the emulsifier used.