Emulsifiers
- Created by: Caitlin Ward
- Created on: 29-01-14 20:23
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- Emulsifiers
- Helps oil and water to mix
- It is made up of one liquid being suspended in another.
- Oil and water naturally separate
- This is because the molecule does not want to be in contact with another.
- One part of the molecule is attracted to water and the other oil.
- It has a HYDROPHILIC head and this is attracted to the water molecules
- It has a HYDROPHOBIC tail, which does not like being with the water and is attracted to the oil
- TIP: 'Phobic' can mean being scared of something. If you cant remember the way around, the molecule does not like 'hydro' meaning water.
- This means HYDROPHOBIC means not liking water.
- TIP: 'Phobic' can mean being scared of something. If you cant remember the way around, the molecule does not like 'hydro' meaning water.
- They attach themselves to their attracted molecules.
- One part of the molecule is attracted to water and the other oil.
- Oil always 'floats' above the water.
- Emulsifiers stop the oil and water separating
- This is because the molecule does not want to be in contact with another.
- Emulsifiers stop the oil and water separating
- Examples of foods that use them are: ice cream, low-fat spread and mayonnaise.
- One part of the molecule is attracted to water and the other oil.
- It has a HYDROPHILIC head and this is attracted to the water molecules
- It has a HYDROPHOBIC tail, which does not like being with the water and is attracted to the oil
- TIP: 'Phobic' can mean being scared of something. If you cant remember the way around, the molecule does not like 'hydro' meaning water.
- This means HYDROPHOBIC means not liking water.
- TIP: 'Phobic' can mean being scared of something. If you cant remember the way around, the molecule does not like 'hydro' meaning water.
- They attach themselves to their attracted molecules.
- The emulsifier surrounds the oil molecules and therefore they cannot combine together.
- Helps oil and water to mix
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