Emulsions

Question 1

How does an emulsifying molecule work?

Answer 1

> it has two sides

• hydrophilic that is attracted to water
• hydrophobic which is repelled by water- attracted to oil

> when water and oil are shaken with an emulsifier the hydrophobic end latches onto the oil molecules,
- the hydrophilic ends latch onto the water molecules.

> oil forms droplets which are surrounded by an emulsifier
- hydrophilic but facing outwards meaning that other oil droplets are repelled

• emulsifier won’t separate out

Question 2

Why do we emulsify water and oil?

Answer 2

> thicker

> better at coating things

> better texture and colour

> used for food:

• Mayo
• ice cream
• salad dressing