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An emulsion is a mixture of two immiscible (unblendable) substances. One substance (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include butter and margarine, espresso, mayonnaise, semen, the photo-sensitive side of photographic film, and cutting fluid for metalworking. In butter and margarine, a continuous liquid phase surrounds droplets of water (water-in-oil emulsion). Emulsification is the process by which emulsions are prepared.