Emulsion Emulsion An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). Emulsions are part of a more general class of two-phase systems of matter called colloids. Although the terms "colloid" and "emulsion" are sometimes used interchangeably, "emulsion" should be used when both phases, dispersed and continuous, are liquids. In an emulsion, one liquid (the dispersed phase) is dispersed in the other (the continuous phase). Examples of emulsions include vinaigrettes, homogenized milk, and some cutting fluids for metal working. Graphene and its modified forms are also a good example of recent unconventional surfactants helping
Milk substitute Milk substitute A milk substitute (or, more precisely, an analogue of mammalian milk) (also called milk alternative or milk analogue) can refer to a liquid considered (particularly in the USA and other western countries) as a replacement for the milk from a mammal (mainly cows and humans). Mammalian milk analogues are white or whitish liquids that resemble either dairy or human breast milk. Milk substitutes for non-infant consumption take two very different forms: plant milks, which are liquids made from plants and may be home-made or commercially produced, and coffee creamers, synthetic products invented in the USA in the 1900s