The dispersion of two immiscible phases within one another. The emulsification of foods is one of the most complicated unit operations since the nature of the final product varies greatly depending on the method of preparation. The method of addition of components and the rate of addition can significantly affect the emulsion quality. Oil-in-water emulsions can be produced in impeller-agitated vessels operating at high rotational speeds, colloidal mills, or high-pressure valve homogenizers. Continuous processing may be achieved by in-line mixers, which consist of a high-speed rotor inside a casing, into which the components are pumped and subjected to high shear.