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What is emulsification?

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Quick answer

Emulsification is mixing two liquids that normally don't combine, like oil and water, into a stable blend. An emulsifier coats the tiny droplets so they stay mixed — the trick behind mayonnaise, milk, and salad dressings. Oil and water repel each other and separate on their own.

Key things to understand

  1. Oil and water repel each other and separate on their own.
  2. An emulsifier has one end that likes water and one that likes oil.
  3. It surrounds droplets, keeping them suspended and mixed.
  4. Egg yolk emulsifies mayonnaise; soap emulsifies grease.
  5. Shaking or whisking breaks the liquids into fine droplets first.

People also ask

Why don't oil and water mix on their own?
Water molecules are polar and cling to each other, excluding nonpolar oil, so the two separate into layers.
What is an emulsifier?
A molecule with a water-loving end and an oil-loving end; it coats droplets so oil and water stay blended instead of separating.
How does soap clean grease?
Soap is an emulsifier: it surrounds oily grime so it lifts off and washes away in water.

Part of the guide: Food & Kitchen Science →