An emulsion is a dispersion of one liquid in another, immiscible liquid usually in the presence of stabilizer molecules called emulsifiers. Emulsions may be either oil droplets dispersed in water or water droplets dispersed in oil, wherein the droplet diameters are in the 0.05–100‐µm range. The droplets are usually formed by high shear mechanical processes and stabilized against coalescence by electrostatic and/or steric barriers around the droplets provided by the emulsifiers. Emulsifiers may be anionic, cationic, nonionic, or combinations of ionic and nonionic. Emulsions often require complex mixtures of emulsifiers and are not thermodynamically stable, therefore preparing them is still somewhat of an art. When an emulsion is destabilized, it is said to “break” into its separate liquid layers. A less severe form of instability called “creaming” involves the droplets rising to the top of the sample where they can be redispersed with proper mixing. The formation and stability of emulsions can be described and explained using the theories of colloid science, the science of small particle dispersions. Emulsions are encountered in a very wide range of applications including food (milk and mayonnaise), personal care and household products (cold cream and furniture polish), coatings (latex paint), pharmaceuticals (lipid emulsions), agricultural chemicals (emulsifiable concentrates), and road surfacing (asphalt).