An emulsion is a mixture of two immiscible liquids, where one liquid is dispersed in the form of tiny droplets throughout the other. Commonly formed from oil and water, emulsions require stabilizing agents called emulsifiers to prevent separation. Emulsifiers, such as lecithin in food, work by reducing the surface tension between the two liquids, allowing them to mix more readily. Emulsions are crucial in various industries, including food, cosmetics, and pharmaceuticals, where they enhance texture, stability, and the delivery of active ingredients. Milk, mayonnaise, and lotions are everyday examples of emulsions.