Emulsion

Origin

Borrowing from fr émulsion, from New Latin ēmulsiō, ēmulsiōnis, based on Latin ēmulgeō ("I milk out, extract").

Noun

1. a stable suspension of small droplets of one liquid in another with which it is immiscibleMayonnaise is an emulsion where egg is used to keep oil and water mixed.
2. (chemistry) a colloid in which both phases are liquid
3. the coating of photosensitive silver halide grains in a thin gelatine layer on a photographic film

Derived terms

• solid emulsion
• emulsify