Simply speaking, an emulsion is a mixture of at least two liquids that would normally not mix together. Taking the most basic example, the liquid poured into the other is called “dispersed” and the liquid receiving it is called “continuous”. In other words, a mixture is called an emulsion when the dispersed liquid is poured into the continuous liquid. When two products are mixed that do not blend, an emulsifier needs to be added in order to stabilize the properties of the mixture. That is, the keep it properly blended throughout its shelf life. An emulsifier is a substance that creates stability by minimizing the movement of the particles, to prevent the two liquids from separating from each other. The emulsifier positions itself around the particles of the dispersed liquid, like an outline around the particles, such that it places itself as a form of barrier between the dispersed product and the continuous one, and creates a stability. Emulsion stability is the ability of an emulsion to resist changes to its properties over a period of time.