These are liquid-liquid colloidal systems, i.e., the dispersion of finely divided droplets in another liquid. If a mixture of two immiscible or partially miscible liquids is shaken, a coarse dispersion of one liquid in the other is obtained which is called emulsion. Generally, one of the two liquids is water. There are two types of emulsions:
(i) Oil dispersed in water (O/W type) and
(ii) Water dispersed in oil (W/O type). In the first system, water acts as dispersion medium. Examples of this type of emulsion are milk and vanishing cream. In milk, liquid fat is dispersed in water. In the second system, oil acts as dispersion medium. Common examples of this type are butter and cream.