Some examples of emulsifiers in food include mayonnaise, vinaigrette and homogenized milk. Other solid examples of emulsification include butter, cream in espresso and Hollandaise sauce.
An emulsion refers to the mixture of two liquids that usually do not mix well. When referring to food, oil mixed into water is a common emulsion. Vinaigrette is the result of oil directly added into vinegar. Mayonnaise and Hollandaise sauce are oil-in-water emulsions that are given stability with egg yolks. There are also many artificial emulsifiers in foods, including lecithin, and monodiglycerides and diglycerides of fatty acids. Some esters such as the ones found in ice cream are also artificial emulsifiers.