Emulsions Flashcards
How do you get an emulsion
Mix an Oil and Water as Oils don’t dissolve in water
What are emulsions made up of - apply to oil/water
Lots of droplets of one liquid suspended in another liquid
So oil droplets suspended in water or vice versa
How do Physical properties of Emulsions serve as an advantage
Make then suited for lots of uses in foods
Give an example of how physical properties of emulsions have served as an advantage
Salad dressings - Olive Oil + vinegar shaken together to form a salad dressing bette suited for coating salad than plain olive oil/vinegar
What happens (generally) to an emulsion the more oil you add
gets thicker
What is a non-food use of an emulsion
Why are the properties advantageous
Moisturising lotions
Smooth texture is easy to rub into skin
What are emulsifiers
Molecules with one part that’s attracted to water and another attracted to oil
What is Hydrophillic
The part of the molecule attracted to water
What is hydrophobic
The part of the molecule that’s attracted to Oil
What do Emulsifiers do
Help emulsions to not seperate out
What are 2 pros of using emulsifiers
Stop emulsions separating which gives linger shelf life
Allow companies to produce low-fat food with good texture
What is a con of using emulsifiers
People can be allergic to certain emulsifiers
Give an example of an emulsifier people can be allergic to
Egg yolk
