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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
      • Stop emulsions from separating out and give them a longer shelf life
      • Some people are allergic to them


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