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An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). 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, emulsions should be used 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, mayonnaise, and some cutting fluids for metal working. Graphene and its modified forms are also a good example of recent unconventional surfactants helping in stabilizing emulsion systems.

The word "emulsion" comes from the Latin word for "to milk",as milk is an emulsion of fat and water, along with other components.

Two liquids can form different types of emulsions. As an example, oil and water can form, first, an oil-in-water emulsion, wherein the oil is the dispersed phase, and water is the dispersion medium. (Lipoproteins, as implemented by all complex living organisms, is one example of this.) Second, they can form a water-in-oil emulsion, wherein water is the dispersed phase and oil is the external phase. Multiple emulsions are also possible, including a "water-in-oil-in-water" emulsion and an "oil-in-water-in-oil" emulsion.

Emulsions, being liquids, do not exhibit a static internal structure. The droplets dispersed in the liquid matrix (called the “dispersion medium”) are usually assumed to be statistically distributed.

The term "emulsion" is also used to refer to the photo-sensitive side of photographic film. Such a photographic emulsion consist of silver halidecolloidal particles dispersed in a gelatin matrix. Nuclear emulsions are similar to photographic emulsions, except that they are used in particle physics to detect high-energy elementary particles.

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mixture of two immiscible liquids, one being dispersed throughout the other in small droplets; a colloid system in which both the dispersed phase and the dispersion medium are liquids. Margarine, cold cream, and various medicated ointments are emulsions. In some emulsions the suspended particles tend to join together and settle out; hence the container must be shaken each time the emulsion is used.

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Emulsion is a mixture of two or more liquids that are normally immisible

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a fine dispersion of minute droplets of one liquid in another in which it is not soluble or miscible.

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An emulsion is a colloid of two or more immiscible liquids where one liquid contains a dispersion of the other liquids. Examples: Oil and water mixtures are emulsion when shaken together.