Emulsions are of two types only.
Emulsions and their types
Emulsions are the mixtures of two or more type of liquids where one is, such as droplets, of tiny or even ultramicroscopic size, which are distributed throughout each other. Thus, an emulsion can be defined as a colloid consisting of two or more non-homogenous types of liquids wherein one of the liquid contains the dispersion of the different liquids.
Types of Emulsion
Emulsions can be classified based on the properties of the dispersed phase and the dispersion medium.
1) Oil in water (O/W):
In this emulsion, the oil will be the dispersed phase, and water will be the dispersion medium. The best example for o/w emulsion is milk. In milk, the fat globules (which act as the dispersed phase) are suspended in water (which acts as the dispersion medium).
2) Water in oil (w/o):
In this type, water will be the dispersed phase, and oil will be the dispersion medium. Margarine (a spread used for flavouring, baking and working) is an example of water in oil emulsion.
