Final answer:
Emulsions are stabilized by an emulsifying agent that prevents the coalescence of dispersed liquid droplets. egg yolk components act as an emulsifying agents in the emulsion of oil in vinegar.
Step-by-step explanation:
An emulsion is formed when two immiscible liquids are blended together. In order to prevent the coalescence of the dispersed liquid, emulsions are stabilized by an emulsifying agent.
This agent inhibits the joining together of droplets, keeping them suspended in the other liquid.
A common example is the emulsion of oil in vinegar, where egg yolk components act as the emulsifying agents.