An emulsion can be defined as a colloid consisting of two or more non-homogenous type of liquids wherein one of the liquid contains the dispersion of the different form of liquids.

Properties Of Emulsions:

• Emulsions contain both a continuous and the dispersed with the boundary coming between the phases that are called “interface”.

• Emulsions have a cloudy appearance due to many phase interfaces scattering light passing through the emulsions.

• Emulsions appear in white colour when the light is dispersed in equal proportions.

• If the emulsion is dilute, then higher-frequency and the low-wavelength type of light will be scattered in more fractions, and this kind of emulsion will appear in blue in colour. This is also referred to as the Tyndall effect.

Types of Emulsion:

Emulsions can be classified on the basis of the properties of the dispersed phase and the dispersion medium.

1) Oil in water (O/W):

In this type of emulsion, the oil will be the dispersed phase and water will be the dispersion medium. The best example for o/w emulsion is milk. In milk, the fat globules (which act as the dispersed phase) are suspended in water (which acts as the dispersion medium).

2) Water in oil (w/o):

In this type, water will be the dispersed phase and oil will be the dispersion medium. Margarine (a spread used for flavouring, baking and working) is an example of water in oil emulsion.