Emulsion

Emulsions belong to the 8 types of dispersion. An emulsion is a mixture of two or more liquid substances that do not form a chemical compound and are not soluble in one another as water and oil. Depending on what kind of substance (dispersed phase) is poured in what kind of dispersion medium, either an oil-in-water (e.g. milk) or a water-in-oil emulsion (e.g. butter) is produced. Even if it is not about these two substances oil and water, they act as bases to describe the type of emulsion: W/O or O/W. The drop size respectively the related fine distribution of the dispersed phase in the dispersion medium as well as the emulsion stability are criteria for the distinction between micro emulsion and macro emulsion. Additives supporting the emulsion formation are so-called emulsifiers (emulsifying agents).