Emulsions
An emulsifier helps water and oil mix by suspending oil droplets throughout the water. They create EMULSIONS.
Emulsions are:
- More viscous (thicker)
- Better at coating things
- Have a better texture
- Because of this, emulsifiers are added to make products such as paint, mayonnaise, salad dressing, ice cream, milk and cosmetics.
- Egg yolk is an example of a good emulsifier
Molecules of an emulsifier look like this:
The hydroPHOBIC tail repels water (just remember phobia means you're scared of something).
The hydroPHILIC head is attracted to water.
So when added to a substance contains oil and water the molecules surround the oil droplets, the tails in the oil droplet, repelling the water and the heads in the water.
This suspends the oil droplets throughout the water so they appear to be mixed, like below:
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