An emulsion is understood to be the fine (homogenous) mixture of two immiscible liquids (phases), such as in the case of Creams which have been stably bound together by the process of emulsification. The aim of emulsification is to divide the discontinuous phase into fine droplets, which results in an increase in the boundary interface between the two source liquids. This is also a basic task of Agitation in general. As a rule, emulsions are turbid and milky. They are usually maintained for a certain period of time, whereby the temperature and Ph-range play an important role. Emulsions are generally kept stable by emulsifiers, which prevent coagulation of the once-formed droplets.
By emulsifying – dividing the droplets – the buoyancy of the individual droplets is reduced and the “creaming” slowed down. In addition, further additives can be mixed in, which increase the viscosity of the continuous phase and thereby reduce the rate of ascent, which changes the surface charge of the droplets and thus the droplets repel each other or act in a different manner to surface-active substances. Similar processes to emulsification are those of Homogenisation and Dispersion