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Oil-in-water emulsions are conventionally defined as a thermodynamically unstable systems which include two immiscible liquids (generally water and oil), in which oil is distributed into the water. Emulsions maybe divide into two phases over time through creaming, coalescence, flocculation or Ostwald ripening. Examples of oil-in-water emulsions include: mayonnaise and Hollandaise sauce (featuring egg yolk lecithin as the emulsifier), homogenized whole milk, and our vinaigrette dressing.