What are Emulsions?

The video tutorial explains the concept of immiscibility using oil and water as examples. It introduces emulsions, which are mixtures of immiscible substances, and discusses common examples like milk and ice cream. The role of emulsifiers, such as lecithin in egg yolk, is highlighted for their ability to stabilize emulsions by preventing separation. Emulsifiers have hydrophilic and hydrophobic components that interact with water and oil, respectively, to maintain the emulsion's stability.

Why do oil droplets re-form the original layer when an emulsion is left to stand?

What are the two components of an emulsifier?