Nature and use of emulsifiers in foods

Most everyone knows that oil (lipids) and water do not mix. However, in
many foods, lipids and water need to be mixed and stay mixed to produce
the desired food systems. Examples of such food systems include salad
dressings, butter, and mayonnaise. Emulsifiers are molecules that contain
both a hydrophilic (water loving) and hydrophobic (water hating) portion.
These molecules are extensively used in commercial food products to
keep lipids and water mixed. Students will be able to describe the structure and function of an emulsifier molecule and to identify various classes of emulsifiers.

[@jcrownvic85]

i blend food ingredients at work...and now i understand so much more about how they work!

[@adekunleo.adeoye3563]

this is clear simple account of emulsion and emulsifiers, thank you.

[@maddiemerritt4637]

emulsifiers work by allowing a polar and non polar substance such as water and oil to mix. the hydrophobic side of the emulsifier interacts with the oil, and the hydrophilic part interacts with the water, giving the two substances the ability to mix. this is commonly used in milk and salad dressing as well as other heterogeneous mixtures.

[@superboosher89]

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[@jamaicaboy544]

thanks soo much helped me soo much with my chemistry exam

[@mohammedzafarattar7850]

What are the emulsifier that water mix with oil based chemicals or oil based chemical with water ?

[@dabbiana1999]

What kind of emulsifier and how much quantity added in certain products like ketchup

[@KoolioBoiz]

thanks this is so helpful !

[@roshenreji940]

Wow

[@gabriellafallah5806]

What emulsifier was added to make it mix?

[@sabbysam5249]

Thank you

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Is it possible to mix ghee in water

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