By stirring with high shear forces and under the influence of surface-active agents when dispersing, one can obtain highly stable dispersions. This process is called emulsifying. In this process, the droplet size is usually in the micron range. The process is used in the dairy and food industries. Specific agitators have been developed for emulsifying.
In contrast to a "normal" liquid dispersion, spontaneous separation of the phases in an emulsion does not occur when the agitator is stopped.