Emulsifiers

What happens when we mix water and oil?

That’s right! They don’t mix.

When adding oil to water the oil quickly separates from the water and floats to the top. This can be easily demonstrated when making French salad dressing.

Emulsions always tend to de-mix and separate because they have the basic characteristic to minimise any exposed surface area.

When adding an emulsifier the mixture will blend permanently. This is because the emulsifier is a molecule with two ends. The ‘head’ on the one end and the ‘tail’ on the other end. The’ tail’ likes to be in oil (lipophilic) and the ‘head’ likes to be in the water (hydrophilic). So when adding an emulsifier to a mixture of oil and water it will cover the oil droplets with water and so prevent them from clinging together, separating from the mixture and float to the top.
Instead we have a smooth runny mixture with a creamy consistency.