noun
Technical term used in chemistry, food science, and related fields for a mixture of two immiscible liquids where one is dispersed as fine droplets in the other.
牛乳は水中油滴型の乳濁液である。
Milk is an oil-in-water emulsion.
このドレッシングは乳濁状態を保つために乳化剤が使われている。
This dressing uses an emulsifier to maintain its emulsion state.