From your morning latte to the asphalt that patches city streets, emulsions are part of many everyday places and processes. They form when two immiscible liquids are finely dispersed together, and their behavior — whether stable or short-lived — shapes how we use them in food, cosmetics, construction and industry.
There are 20 Examples of Emulsions, ranging from Asphalt emulsion to Whole milk. For each entry I’ve organized the data with Emulsion type, Common uses, Typical stabilizer(s) so you can quickly compare real-world applications and the agents that keep them from separating — you’ll find below.
How can I tell if a mixture is an emulsion?
Look for small droplets suspended in another liquid, a cloudy appearance, or slow separation into layers. Simple tests include diluting with water (oil-in-water emulsions may mix) or observing after sitting; microscope inspection or droplet-size measurement gives definitive proof.
Which stabilizers are most common and how do they work?
Common stabilizers include proteins (e.g., milk proteins), phospholipids like lecithin, and polysaccharide gums or synthetic surfactants; they adsorb at the droplet interface, lower interfacial tension, and form barriers that prevent droplets from coalescing, chosen based on food safety, cost, and application.
Examples of Emulsions
| Name | Emulsion type | Common uses | Typical stabilizer(s) |
|---|---|---|---|
| Mayonnaise | oil-in-water (O/W) | Sandwiches, dressings, dips | Egg yolk lecithin, mustard, xanthan gum |
| Vinaigrette | oil-in-water (O/W) | Salad dressing, marinades | Mustard, lecithin, gums (xanthan) or agitation |
| Butter | water-in-oil (W/O) | Spreads, cooking, baking | Milk proteins, salts, natural fat crystal network |
| Margarine | water-in-oil (W/O) | Spreads, baking, cooking | Emulsifying salts, mono-/diglycerides, lecithins |
| Whole milk | oil-in-water (O/W) | Drinking, cooking, dairy products | Casein micelles, whey proteins, milk fat globule membrane |
| Heavy cream | oil-in-water (O/W) | Whipping, sauces, desserts | Milk proteins, natural fat globule membranes |
| Hollandaise sauce | oil-in-water (O/W) | Sauce for eggs, vegetables | Egg yolk lecithin, butter, acid (lemon/vinegar) |
| Intralipid (parenteral nutrition) | oil-in-water (O/W) | Intravenous nutrition in hospitals | Soybean oil, egg phospholipids (lecithin) |
| Propofol injection | oil-in-water (O/W) | Anaesthetic induction (IV) | Soybean oil, egg lecithin, glycerol |
| MF59 (vaccine adjuvant) | oil-in-water (O/W) | Vaccine adjuvant to boost immunity | Squalene oil, surfactants (polysorbate), citrate |
| Cold cream | water-in-oil (W/O) | Makeup removal, night cream | Beeswax/emulsifying wax, borax historically |
| Body lotion | oil-in-water (O/W) | Skin moisturizing, daily care | Cetearyl alcohol, polysorbates, glycols |
| Sunscreen cream | oil-in-water (O/W) | UV protection for skin | Emulsifiers, film-formers, UV filters |
| Rich hand cream (emollient) | water-in-oil (W/O) | Dry skin therapy, intensive care | Silicones, fatty alcohols, emulsifying wax |
| Metalworking coolant (cutting fluid emulsion) | oil-in-water (O/W) | Machining, grinding lubrication | Soaps, anionic/cationic emulsifiers, biocides |
| Asphalt emulsion | oil-in-water (O/W) | Road surfacing, tack coats | Cationic/anionic surfactants, lignin derivatives |
| Emulsion-type sausage (hot dog) | oil-in-water (O/W) | Processed meats, sausages | Meat proteins (myosin), phosphates, starch |
| Water-in-diesel fuel emulsion | water-in-oil (W/O) | Combustion efficiency, emission reduction | Surfactants, emulsifiers, co-surfactants |
| Topical pharmaceutical cream | oil-in-water (O/W) | Dermatology drug delivery | Polysorbates, carbomers, emulsifying wax |
| Liquid foundation (cosmetic) | oil-in-water (O/W) | Face makeup, coverage | Silicone emulsifiers, surfactants, pigments |
Images and Descriptions
Mayonnaise
A classic kitchen emulsion of oil dispersed in vinegar/water and egg yolk; lecithin from yolk and mustard stabilize tiny oil droplets, giving thick, spreadable texture and excellent shelf stability when made and refrigerated properly.
Vinaigrette
A simple, often unstable oil-in-water mix of oil and vinegar; brief whisking or emulsifiers (mustard, gums) create transient tiny oil droplets — it separates over time unless a stabilizer is used.
Butter
A water-in-oil emulsion: tiny water droplets suspended in a continuous fat phase formed by churning cream; fat crystals and milk proteins trap water, creating spreadable, shelf-stable butter.
Margarine
A butter analogue where water droplets are dispersed in vegetable fat; emulsifiers and fat crystallization give a spreadable texture and longer commercial shelf life than butter.
Whole milk
Naturally occurring oil-in-water emulsion: tiny milk fat globules dispersed in water with proteins and membranes that stabilize them, providing consistent texture and stability until processing or homogenization.
Heavy cream
A high-fat milk emulsion richer in dispersed fat droplets; stability comes from milk proteins and membranes, and whipping partially coalesces fat to trap air for volume.
Hollandaise sauce
A warm emulsion of melted butter into egg yolks and acid; lecithin stabilizes butter droplets — requires careful temperature control to prevent breaking (separation).
Intralipid (parenteral nutrition)
A sterile medical oil-in-water emulsion supplying lipids intravenously; engineered droplets and phospholipid emulsifiers ensure stability and safe circulation in the bloodstream.
Propofol injection
An intravenous anaesthetic formulated as a stable oil-in-water emulsion; oil droplets carry the drug while lecithin stabilizes the emulsion for safe, rapid delivery.
MF59 (vaccine adjuvant)
An oil-in-water squalene emulsion used in some vaccines; fine oil droplets and surfactants enhance immune response and are manufactured under tight sterile control.
Cold cream
A classic water-in-oil cosmetic: water droplets dispersed in an oily continuous phase created with waxy emulsifiers, leaving a protective oily film and removing makeup effectively.
Body lotion
Common skin-care emulsions where oil droplets are dispersed in water; emulsifiers create light, fast-absorbing products for hydration without greasy feel.
Sunscreen cream
Cream sunscreens are typically oil-in-water emulsions combining UV filters in oil droplets stabilized for even skin spread and water resistance as needed.
Rich hand cream (emollient)
Thicker creams often use a water-in-oil format so oil is continuous, providing a protective, long-lasting barrier and delivering oils to very dry skin.
Metalworking coolant (cutting fluid emulsion)
Industrial oil-in-water emulsions mix mineral or synthetic oils with water for cooling/lubrication; surfactants create stable droplets that reduce friction and carry away heat.
Asphalt emulsion
Bitumen droplets dispersed in water as a road-construction emulsion; emulsifiers control droplet charge and stability until water evaporates and the binder sets.
Emulsion-type sausage (hot dog)
Meat batters are stabilized oil-in-water-like emulsions where fat droplets are dispersed in a protein-water matrix; proteins act as emulsifiers, giving smooth texture after cooking.
Water-in-diesel fuel emulsion
Engine fuel emulsions disperse microscopic water droplets in diesel (W/O) to lower combustion temperature and emissions; requires reliable surfactants and stable droplet size control.
Topical pharmaceutical cream
Many medicated creams are oil-in-water emulsions that carry lipophilic drug into skin; emulsifiers and thickeners control droplet size, texture and release profile.
Liquid foundation (cosmetic)
Foundations are formulated as oil-in-water emulsions to suspend pigments and oils, offering even skin coverage with a comfortable, blendable texture.
