Emulsion refers to a mixture of two unblendable substances. Emulsification is explained as the process by which various emulsions are prepared. It is a mixture of two liquids that do not combine with each other. It can be formed by mechanical agitations or chemical processes. There are two types of emulsions. One of them is unstable emulsion and such emulsions separate when left undisturbed, while the other is stable which do not separate for a long time.
Emulsions can be divided into two categories as most of them contain water. They are oil-in-water where oil is dispersed in water and water-in-oil in which the phases are reversed. Emulsified mixtures are usually thick and satiny in texture. Some of the common examples of emulsions are butter and margarine, espresso, mayonnaise, the photo-sensitive side of photographic film, and cutting fluid for metalworking.
Emulsions can be divided into two categories as most of them contain water. They are oil-in-water where oil is dispersed in water and water-in-oil in which the phases are reversed. Emulsified mixtures are usually thick and satiny in texture. Some of the common examples of emulsions are butter and margarine, espresso, mayonnaise, the photo-sensitive side of photographic film, and cutting fluid for metalworking.
