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An emulsion is a mixture of two immiscible liquids, typically oil and water, where one liquid is dispersed in the other in the form of droplets. Emulsions are stabilized by emulsifying agents, which help to prevent the droplets from coalescing. Common examples include mayonnaise, which is an oil-in-water emulsion, and vinaigrettes. They are widely used in food, cosmetics, and pharmaceuticals due to their unique properties.
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