Emulsifiers

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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.
          • They attach themselves to their attracted molecules.
      • Oil always 'floats' above the water.
      • Emulsifiers stop the oil and water separating
    • 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.
      • They attach themselves to their attracted molecules.
    • The emulsifier surrounds the oil molecules and therefore they cannot combine together.

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