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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, emulsion 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, and some cutting fluids for metal working.

The word "emulsion" comes from the Latin mulgeo, mulgere "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, used by all complex living organisms, are 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 consists of silver halide colloidal 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.

Emulsifiers

An emulsifier (also known as an "emulgent") is a substance that stabilizes an emulsion by increasing its kinetic stability. One class of emulsifiers is known as "surface active agents", or surfactants. Emulsifiers are compounds that typically have a polar or hydrophilic (i.e. water-soluble) part and a non-polar (i.e. hydrophobic or lipophilic) part. Because of this, emulsifiers tend to have more or less solubility either in water or in oil.[citation needed] Emulsifiers that are more soluble in water (and conversely, less soluble in oil) will generally form oil-in-water emulsions, while emulsifiers that are more soluble in oil will form water-in-oil emulsions. 

Examples of food emulsifiers are:

Egg yolk – in which the main emulsifying agent is lecithin. In fact, lecithos is the Greek word for egg yolk.
Mustard – where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers
Soy lecithin is another emulsifier and thickener
Pickering stabilization – uses particles under certain circumstances
Sodium phosphates
Mono- and diglycerides - a common emulsifier found in many food products (coffee creamers, ice-creams, spreads, breads, cakes)
Sodium stearoyl lactylate
DATEM (Diacetyl Tartaric (Acid) Ester of Monoglyceride) – an emulsifier used primarily in baking
Simple cellulose – a particulate emulsifier derived from plant material using only water
Detergents are another class of surfactant, and will interact physically with both oil and water, thus stabilizing the interface between the oil and water droplets in suspension. This principle is exploited in soap, to remove grease for the purpose of cleaning. Many different emulsifiers are used in pharmacy to prepare emulsions such as creams and lotions. Common examples include emulsifying wax, polysorbate 20, and ceteareth 20.

Sometimes the inner phase itself can act as an emulsifier, and the result is a nanoemulsion, where the inner state disperses into "nano-size" droplets within the outer phase. A well-known example of this phenomenon, the "Ouzo effect", happens when water is poured into a strong alcoholic anise-based beverage, such as ouzo, pastis, absinthe, arak, or raki. The anisolic compounds, which are soluble in ethanol, then form nano-size droplets and emulsify within the water. The resulting color of the drink is opaque and milky white.

uses

In food
Oil-in-water emulsions are common in food products:

Crema (foam) in espresso – coffee oil in water (brewed coffee), unstable emulsion
Mayonnaise and Hollandaise sauces – these are oil-in-water emulsions stabilized with egg yolk lecithin, or with other types of food additives, such as sodium stearoyl lactylate
Homogenized milk – an emulsion of milk fat in water, with milk proteins as the emulsifier
Vinaigrette – an emulsion of vegetable oil in vinegar, if this is prepared using only oil and vinegar (i.e., without an emulsifier), an unstable emulsion results
Water-in-oil emulsions are less common in food, but still exist:

Butter – an emulsion of water in butterfat
Margarine
Other foods can be turned into products similar to emulsions, for example meat emulsion is a suspension of meat in liquid that is similar to true emulsions.