Lots of droplets of one liquid suspended in another liquid.
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What is an oil-in-water emulsion?
Oil droplets suspended in water
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What is a water-in-oil emulsion?
Water droplets suspended in oil
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Are emulsions thicker than oil or water?
Yes
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What is mayonnaise an elumsion of?
Sunflower oil (or olive oil) and vinegar - it's thicker than either
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Is milk an oil-in-water emulsion or a water-in-oil emusion?
An oil-in-water emulsion
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How much oil is there in full fat milk?
About 3%
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How much oil is in single cream?
About 18%
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How much oil is in double cream?
About 50%
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Whipped cream and ice cream are oil-in-water emulsions with an extr ingredient - what it it?
Air
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What type of consistency does the air give to the cream?
A fluffy, frothy consistency
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What type of texture does the air give to the ice cream?
A softer texture
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What are emulsifiers?
They are molecules with one part that's attracted to water and another part that's attracted to oil or fat
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What is the bit that's attracted to water called?
A hydrophilic
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What is the bit that's attracted to oil called?
hydrophobic
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What does the hydrophilic end of each emulsifier latch onto?
The water molecules
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What does the hydrophobic end of each emulsifier latch onto?
The oil molecules
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When you shake oil and water together with a bit of emulsifier, what happens?
The oil form droplets, surrounded by a coating of emulsifier....with the hydrophilic bit facing outwards
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What do the other oil droplets do?
Other oil droplets are repelled by the hydrophilic bit of the emulsifier, while water molecules latch on. So the emulsion won't seperate out
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What is an advantage of emulsifiers?
Emulsifiers stop emulsions from separating out and this gives them a longer shelf-life
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What is another advantage of emulsifiers?
Emulsifiers allow food companies to produce food that's lower in fat but that still has a good texture
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What is a disadvantage of emusifiers?
Some people are allergic to certain emulsifiers. E.g. egg yolk is often used as an emulsifiers - so people who are allergic to eggs need to check the ingredients very carefully
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