Emulsions are two-phase systems consisting of a dispersed phase (the droplets or particles) and a continuous phase (liquid diluent like water). In the dispersed phase, droplet size is critically ...

For a slick, supple mouthfeel, there’s nothing like a suspension of fine droplets of oil in water (or vice versa)—what scientists call an emulsion. Cream, butter and chocolate are emulsions, as are ...