noun a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible
In cooking, emulsions are created when two liquids, such as oil and vinegar, are mixed together with the help of an emulsifying agent like mustard or egg yolk. Mayonnaise and vinaigrettes are examples of emulsions in cooking.
Emulsions are commonly used in the field of chemistry to describe a mixture of two or more liquids that are normally immiscible. Emulsions are stabilized by emulsifiers to prevent separation.
In photography, emulsion refers to the light-sensitive coating on photographic film or paper that captures and records images when exposed to light. The emulsion contains light-sensitive silver halide crystals suspended in a gelatin base.
Emulsions are commonly used in cosmetics and skincare products to combine water-based and oil-based ingredients. Creams, lotions, and serums are examples of emulsions in the cosmetics industry.
In the field of writing, emulsion is often used to describe a mixture of two or more liquids that are normally immiscible. Writers may use this term when discussing the blending of different elements in their writing to create a cohesive piece.
Photographers frequently use emulsion as a term to describe the light-sensitive coating on photographic film or paper. They may discuss the emulsion layer when explaining the process of capturing and developing images.
Chemists use emulsion to refer to a dispersion of one liquid in another immiscible liquid. They may work with emulsions in various experiments and formulations to achieve desired chemical reactions or properties.