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 creams. The oil droplets are stabilized by emulsifiers, which are substances that help keep the oil and water mixed together, preventing them from separating. These emulsions are important in various industries, including food, cosmetics, and pharmaceuticals. They allow for the combination of oil and water-based ingredients, enhancing texture and stability. Understanding oil-in-water emulsions is crucial for developing products that require a smooth and uniform consistency, such as cosmetic creams and sauces.