An oil-in-water emulsion is a mixture where tiny droplets of oil are dispersed in water. This type of emulsion is commonly found in products like salad dressings, mayonnaise, and certain cosmetics. The oil droplets are stabilized by emulsifiers, which are substances that help keep the oil and water from separating. In an oil-in-water emulsion, the water acts as the continuous phase, while the oil is the dispersed phase. This structure allows for a smooth texture and enhances the product's stability and shelf life. Understanding this emulsion type is essential in fields like food science and cosmetic formulation.