AI overview
I appreciate your request, but the context you've provided appears to be incomplete or contains only wiki markup formatting ("frame|right|") without actual content about emulsions. I cannot write an accurate overview based on this alone, as doing so would require me to invent information rather than base it solely on the context provided. Could you please share the actual content about emulsions?
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Article
17 sectionsContents
- Etymology
- Appearance and properties
- Instability
- Monitoring physical stability
- Accelerating methods for shelf life prediction
- Emulsifiers
- Mechanisms of emulsification
- Uses
- In food
- In health care
- Applications in pharmaceutical industry
- In firefighting
- Chemical synthesis
- See also
- Citations
- General and cited references
- External links
frame|right|
An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable) owing to liquid-liquid phase separation. Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms colloid and emulsion are sometimes used interchangeably, emulsion more narrowly refers to when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, liquid biomolecular condensates, and some cutting fluids for metal working.