A mixture of two immiscible liquids where one is dispersed in the other, typically stabilized by an emulsifier.
From Latin emulgere meaning 'to milk out', from ex- (out) + mulgere (to milk). The term was first used in chemistry in the 17th century, comparing the process to milk formation where fat globules are suspended in water.
Mayonnaise is a perfect example of an emulsion - oil and vinegar naturally separate, but egg yolk acts as an emulsifier, creating a stable creamy mixture. Without emulsifiers, we couldn't have mayonnaise, ice cream, or even properly mixed paint!
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