Oil-in-water emulsions are common in food products:
* Mayonnaise and Hollandaise sauces – these are oil-in-water emulsions stabilized with egg yolk lecithin, or with other types of food additives, such as sodium stearoyl lactylate
* Homogenized milk – an emulsion of milk fat in water, with milk proteins as the emulsifier 
* Vinaigrette – an emulsion of vegetable oil in vinegar, if this is prepared using only oil and vinegar (i.e., without an emulsifier), an unstable emulsion results
Water-in-oil emulsions are less common in food, but still exist:
* Butter – an emulsion of water in butterfat
* Margarine
Other foods can be turned into products similar to emulsions, for example meat emulsion is a suspension of meat in liquid that is similar to true emulsions.