Editing Emulsion (section)

===In food===
[[File:Ingredients maonesa.jpg|thumb|right|An example of the ingredients used to make [[mayonnaise]]; [[olive oil]], [[salt|table salt]], an egg (for [[yolk]]) and a [[lemon]] (for lemon juice). The oil and water in the egg yolk do not mix, while the [[lecithin]] in the yolk serves as an emulsifier, allowing the two to be blended together.]]

Oil-in-water emulsions are common in food products:

* [[Mayonnaise]] and [[Hollandaise sauce]]s – 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.