An emulsion is the dispersion of water and oil phases, which do not mix with each other, in the form of droplets in one another. Salad dressing or mayonnaise can be given as examples. However, the stability of this process may result in phase separation as time passes. In order to avoid this problem, emulsifiers are usually used as an additive in the food industry.
Emulsifiers commonly used in the food industry are: egg yolk, lecithin, mono- and di-glycerides of fatty acids, guar gum, carrageenan and polysorbates. However, while making a choice among these emulsifiers, Turkish Food Additives Regulation must be followed.
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