"Oil-in-Water" is an emulsion where tiny droplets of oil are dispersed in water. This mixture is commonly found in food products, cosmetics, and pharmaceuticals. The oil droplets are stabilized by emulsifiers, which help keep the mixture uniform and prevent separation. In this type of emulsion, the water acts as the continuous phase, while the oil is the dispersed phase. Examples of emulsifiers include lecithin and monoglycerides, which help maintain the stability of the emulsion. Understanding oil-in-water systems is essential for various industries, including food technology and cosmetic formulation.