Emulsions

Emulsions are colloidal systems of dispersed particles and the medium pendispersinya equally liquid. In terms of polarity, the emulsion is a mixture of polar liquids and non-polar liquids. If oil is the dispersed phase and water is the carrier phase, the system is called an emulsion of oil in water and when water is the dispersed phase and oil is the carrier phase is called a water-in-oil emulsion.
Examples in our day to day life is butter, milk, margarine, mayonnaise, cut film stock fotopeka, and bendalir cutter for metal work. For butter and margerin, a lipid phase which surrounds the bead selanjar water (water in oil emulsion). While milk is the fat dispersed in water. Casein in the milk contained a protein that functions as an emulsifier.

A. Two cecair, that should not be mixed, not emulsify
B. B one emulsion phase dispersed in Phase A
C. One unstable emulsion-ranked ranked isolated.
D. Washer (purple contour) put themselves in the face of the Phase A to Phase B and with it, stabilizing the emulsion.

emulsifiers
Emulsifier is a material that stabilizes the emulsion. Examples of food emulsifiers are egg yolk (the main emulsifying chemical is to lecithin, and mustard. Various-like chemicals in the surrounding dalammusilaj mustard seed husks act as emulsifiers; proteins and emulsifiers that have a low molecular weight are also commonly found.