ABSTRACT
Emulsion is a dispersed system consisting of two immiscible
liquid phases, usually water and oil. One phase is dispersed
in the other in the form of droplets of colloid size range.
They are usually classified as either water-in-oil or oil-in-
water emulsion depending on whether water or oil is the
dispersed phase. Such a system is thermodynamically
unstable and food emulsifiers are used to provide kinetic
stability. Destabilization of emulsion occurs owing to four
different mechanisms, namely, creaming, flocculation, coa-
lescence, and Oswald ripening, which are discussed herein.
EMULSION
