Creaming (chemistry)

In chemistry, "creaming" refers to a process that occurs in colloidal and emulsion systems, particularly when dealing with emulsions like milk or mayonnaise. Creaming describes the separation of a dispersed phase from a continuous phase due to differences in density. For instance, in a mixture of oil and water, the less dense oil will rise to the top, forming a layer of cream. This phenomenon can be explained by the principles of buoyancy and stability in colloidal dispersions.