"Oil-in-water" is an emulsion where tiny droplets of oil are dispersed in water. This mixture occurs when oil is mixed with water, often requiring an emulsifier to stabilize the blend. Common examples include salad dressings and mayonnaise, where the oil remains suspended in the water phase. In this type of emulsion, the oil droplets are usually smaller than in "water-in-oil" emulsions, making the mixture appear milky or creamy. The stability of oil-in-water emulsions is crucial in food products, cosmetics, and pharmaceuticals, as it affects texture, flavor, and shelf life.