One example of a Ramsden-stabilized emulsion is homogenized milk. The milk protein (casein) units are adsorbed at the surface of the milk fat globules and act as surfactants. The casein replaces the milkfat globule membrane, which is damaged during homogenization. Other examples of emulsions where Ramsden particles may be the stabilizing species are for example detergents, low-fat chocolates, mayonnaises and margarines.