What characterizes an emulsion?

An emulsion is characterized as a combination of two or more immiscible liquids. This means that the liquids do not mix together naturally, such as oil and water. In order to create a stable emulsion, an emulsifying agent is typically used. This agent helps to disperse one liquid into another, forming a homogeneous mixture and preventing separation. Common examples of emulsions include mayonnaise, which is made by combining oil and vinegar or lemon juice, stabilized by egg yolk.

The other options do not define an emulsion correctly. A mixture of two or more compatible liquids, while potentially referring to mixtures, does not highlight the essential nature of immiscibility in emulsions. A blend of solid or gas particles does not relate to emulsions, as emulsions specifically involve liquids. Lastly, stating that an emulsion is a process involving solely the heating of liquids misses the key aspect of the mixture itself and the role of emulsifying agents.