Which statement correctly differentiates an emulsion from a suspension in sauces?

• A. A suspension is a stable mixture of two immiscible liquids held together by an emulsifier.
• B. An emulsion is a stable mixture of two immiscible liquids held together by an emulsifier.
• C. An emulsion is a solid dispersed in liquid that settles.
• D. A suspension cannot be thickened.

Answer: (B)

Emulsions involve two immiscible liquids, such as oil and water, that are stabilized and kept mixed by an emulsifier. The emulsifier sits at the interface of the droplets, forming a protective film that prevents droplets from coalescing, which is why sauces like mayonnaise or certain dressings can stay creamy rather than separating. A suspension, on the other hand, consists of solid particles dispersed in a liquid and may eventually settle out if not kept agitated or thickened; it isn’t stabilized by an emulsifier at the droplet level. So the best differentiation is that an emulsion is a stable liquid–liquid mix held together by an emulsifier, whereas a suspension is a solid–in–liquid dispersion that can separate over time.