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Emulsifiers stabilize non-homogeneous mixes, such as those containing water and oil.

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Shivani
 Emulsifiers stabilize non-homogeneous mixes, such as those containing water and oil.

Oil suspended in an aqueous phase (o/w) or water suspended in oil (w/o) are simple emulsions. An o/w emulsion is one in which the fat phase, or cream, creates small droplets within the water phase, or skim milk. Margarine, on the other hand, is a water-in-oil emulsion with droplets of water or skim milk suspended in a mixture of vegetable oils and fat. Emulsifiers are required in both circumstances to keep the suspended droplets from aggregating and breaking the emulsion.


Anyone who has made a simple oil-and-vinegar salad dressing knows that a transient emulsion can be created with enough shaking or whisking. In the absence of emulsifiers, however, the fragile emulsion breaks down in minutes, and the oil forms a layer on top of the water.


Read more @ https://tradove.com/blog/Emulsifiers-are-surfaceactive-ingredients-that-stabilize-nonhomogeneous-mixes-such-as-water-and-oil.html


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