Which type of emulsification is characterized by the oil phase being dispersed in the water phase?

The concept of emulsification refers to the process of mixing two immiscible liquids, such as oil and water, to create a stable mixture known as an emulsion. In an oil-in-water emulsion, the oil phase is finely dispersed in the water phase, meaning that small droplets of oil are surrounded by water. This type of emulsion is common in many cosmetic and skincare products, allowing for a lighter texture and easier application on the skin.

The fact that the oil is dispersed in water means that water acts as the continuous phase, which is particularly beneficial for products designed for moisture retention on the skin. Formulations that primarily consist of oil-in-water emulsions tend to feel lighter and are often used in lotions, creams, and other products where hydration is key.

In contrast, a water-in-oil emulsion would have the water droplets dispersed in the oil phase, creating a thicker and richer texture typically used in creams for dry skin. Gel emulsions and suspensions do not fit the criteria for typical emulsification, as gel emulsions have a different structure, and suspensions involve solid particles in a liquid rather than the mixture of two immiscible liquids.