An emulsion is a particular subgroup of colloids: a mixture of two fluids such as oil and water. The mixing to form the emulsion is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating.
There are several common foods that are classed as emulsions: milk, margarine, ice cream, mayonnaise, salad dressings, sausages, and sauces like béarnaise and hollandaise. When packaged and manufactured on a larger scale, most of these foods need emulsifiers to stabilise the mixture and keep the different ingredients from becoming separated.
This investigation looks ate emulsion formation and stability and at the effect of different emulsifying agents.
The short video about emulsions which you can watch below, can be downloaded here if your internet connection does not allow online viewing – right click and select ‘save link as . . .’ or ‘save target as . . .’).