Many products are mixtures of several components (ingredient). Characteristics of the products such as the strength of steel, the efficacy of a chemical pesticide, or the viscosity of a liquid detergent, depend only on the relative proportions of the components in the mixture. Studying changes in a product' properties caused by varying the ingredient proportions is the objective of performing mixture experiments. The inherent restriction that the sum of the component proportions equal unity creates different design strategies than are usually employed with independent factors where factorial arrangements are quite common. Experimental designs for exploring the entire mixture simplex region as well as for exploring only a subregion of the simplex are presented. In those cases where four or more components are considered and a subregion is to be investigated, computer-aided designs are the rule rather than the exception. Design criterion based on the properties (variance and bias) of the prediction equation are mentioned briefly and some suggestions are made for future research in mixture experiments.