One of the quintessential components of any recipe containing oils and aqueous parts are emulsifiers. A well known concept is that oil and water don’t mix, so in order to get them to play nicely, you will need to include an emulsifier in your formulation. Emulsifiers assist solid components to homogenise with liquids and insoluble liquids to blend with other aqueous based liquids. An emulsifier will ‘emulsify’ or turn water and oil components into a cream, emulsion or substance that won’t separate easily.
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