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Emulsions are mixtures of two or more liquids that are normally immiscible, meaning they do not mix together. They are stabilized by an emulsifier, which is a substance that lowers the surface tension between the two liquids, preventing them from separating. Emulsions are common in everyday life and have various applications in industries such as food, cosmetics, and pharmaceuticals.

There are two main types of emulsions: oil-in-water (O/W) and water-in-oil (W/O). In O/W emulsions, the internal phase is oil, and the external phase is water. Examples include mayonnaise and milk. In W/O emulsions, the internal phase is water, and the external phase is oil. Examples include butter and some creams.

Emulsifiers can be natural or synthetic. Natural emulsifiers include lecithin, proteins, and gums, while synthetic emulsifiers include sorbitan monostearate and polysorbate 80. The choice of emulsifier depends on the desired properties of the emulsion, such as stability, texture, and shelf life.

Emulsions can be formed through various methods, including high-speed mixing, homogenization, and ultrasonication. The stability of an emulsion depends on several factors, including the type and concentration of emulsifier, the size of the droplets, and the environmental conditions such as temperature and pH.

Emulsions are dynamic systems, and their properties can change over time. Over time, emulsions may separate into their constituent liquids due to gravitational forces or coalescence of droplets. To maintain stability, emulsions often require the addition of preservatives or other additives to prevent microbial growth and oxidation.