Emulsification is the process of mixing two immiscible liquids, such as oil and water, to create a stable mixture called an emulsion. This is often achieved by adding an emulsifier, a substance that helps to stabilize the mixture by reducing the surface tension between the liquids. Common examples of emulsifiers include lecithin, found in egg yolks, and mustard. Emulsions are widely used in food products, cosmetics, and pharmaceuticals. In cooking, emulsification is essential for making dressings, sauces, and mayonnaise, where the oil and water components blend smoothly. Understanding emulsification helps in creating stable mixtures that enhance texture and flavor.