Vegetable Oils - Emulsifiers.
An emulsifier can
make an emulsion more
stable
by making the oil droplets
stay in the water for
a longer time.
Examples of food emulsifiers
are egg yolk (the yellow bit)
and mustard.
Mayonnaise is an emulsion
of oil and water using
egg yolk as an emulsifier.
Mayonnaise also contains lemon
juice or vinegar.
An emulsifier molecule
works by having two parts.
One part of the molecule (called the head)
has an
electric charge (like an ion)
and will dissolve in water
but not oil.
This part of the molecule is called hydrophilic
which means water loving.
The other part (called the tail) is a long
hydrocarbon
which will dissolve in oil
but not water
This part of the molecule is called hydrophobic
which means water fearing.
The emulsifier molecule dissolves with the head
in the water
and the tail in the oil
droplet.
A large number
of emulsifier molecules keep the oil
droplets
dispersed in the water
for a long time.
gcsescience.com Contents The Periodic Table Index Quizzes gcsescience.com
Copyright © 2011 Dr. Colin France. All Rights Reserved.
