droplets dispersed in another immiscible (unmixable) liquid. The dispersed phase droplet size ranges from 0.1 - 10 µ m. Important
oil-in-water food emulsions, ones in which oil or fat is the dispersed phase and water is the continuous phase, include milk, cream, ice cream, salad
dressings, cake batters, flavour emulsions, meat emulsions, and cream
liquers. Examples of food water-in-oil emulsions are butter or margarine.