Food emulsions are mixtures of two immiscible liquids, typically oil and water, that are stabilized by emulsifiers. These emulsifiers, such as lecithin found in egg yolks, help to keep the oil droplets dispersed in the water phase, preventing them from separating. Common examples of food emulsions include mayonnaise, salad dressings, and sauces. Emulsions can be classified into two main types: oil-in-water (O/W) and water-in-oil (W/O). In O/W emulsions, oil droplets are dispersed in water, while in W/O emulsions, water droplets are dispersed in oil. The stability and texture of these emulsions are crucial for the quality and mouthfeel of many food products.