Emulsions

An emulsion occurs when one liquid is dispersed in small droplets into another liquid, and the two liquids are immiscible (in other words, they cannot be blended or mixed into one liquid). In foods, these liquids are usually oil and water; the oil is the dispersed phase, and the water is the dispersing phase. This dispersion of oil takes place in a variety of food products, including homogenized milk, meat sausages, cake batter, mayonnaise and salad dressing.

In each of these products, the emulsions vary greatly in terms of two characteristics: stability and ease of formation. These differences are due to many factors, including the dispersed liquid, dispersing liquid, surfactant used, conditions and method of dispersion, and a number of subtle factors.

For more information on stability and formation of emulsions, click on the buttons below. When you're finished, click on another type of dispersion in the left-hand column or click on Continue.