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Vegetable oils do not dissolve in water.
Oil will float on top of water because it is less dense
but tiny little drops (called droplets) of oil can be
dispersed in water to form a mixture called an emulsion.
An emulsion is thicker (has a higher viscosity) than
either oil or water. Examples of emulsions in food are
ice cream, milk and salad dressings.
Emulsions are also used to make cosmetics and paints.
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