Emulsions
- Created by: jaaaz_v
- Created on: 08-06-15 22:00
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- Emulsions
- Made up of lots of droplets of one liquid suspended in another liquid
- Can have oil-in-water emulsions or water-in-oil emulsions
- Emulsions are thicker than either oil or water
- E.g. mayonnaise is an emulsion of sunflower oil and vinegar and its thicker than both of them
- Physical properties mean they can be used in food
- Salad dressings - coats salad better than plain vinegar or plain oil
- The more oil in an oil-in-water emulsion, the thicker it is
- Think of milk and cream
- Whipped cream and ice cream are oil-in-water emulsions
- With air that's whipped into them
- Gives it a fluffy and frothy consistency
- Soft texture makes it easier to scoop out
- Emulsifiers
- Stop oil and water from naturally spreading out
- Molecules with one part that's attracted to water (hydrophillic) and one part that's attracted to oil (hydrophobic)
- Hydrophilic end latches on to water molecules
- Hydrophobic end latches on to oil moleculels
- When you shake oil and water with emulsifier, the oil forms droplets surrounded by a coating of emulsifier
- Hydrophilic end facing outwards that repels other oil droplets and attracts water droplets
- Keeping the two seperate
- Hydrophilic end facing outwards that repels other oil droplets and attracts water droplets
- Stop emulsions from separating out and give them a longer shelf life
- Some people are allergic to them
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