Liquid droplets dispersed in another immiscible liquid. The dispersed phase droplet size ranges from 0.1 -- 10 µ m. Important oil-in-water food emulsions, ones in which oil or fat is the dispersed phase and water is the continuous phase, include milk, cream, ice cream, salad dressings, cake batters, flavour emulsions, meat emulsions, and cream liquers. Examples of food water-in-oil emulsions are butter or margarine. Emulsions are inherently unstable because free energy is associated with the interface between the two phases. As the interfacial area increases, either through a decrease in particle size or the addition of more dispersed phase material, i.e. Higher fat, more energy is needed to keep the emulsion from coalescing. Some molecules act as surface active agents (called surfactants or emulsifiers) and can reduce this energy needed to keep these phases apart.