Q
how is water held in an emulsion
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Water in an emulsion is held together through the action of emulsifiers, which are molecules with both hydrophilic (water-attracting) and hydrophobic (water-repelling) parts. These molecules position themselves at the interface between the water and oil phases, stabilizing the emulsion by reducing the surface tension. The hydrophilic end of the emulsifier is immersed in the water phase, while the hydrophobic end extends into the oil phase, creating a protective barrier around water droplets. This prevents the water droplets from coalescing and separating from the oil, thus maintaining a stable emulsion. Common emulsifiers include lecithin found in egg yolks and soybeans, and sorbitan esters. The choice of emulsifier and the process of creating the emulsion (such as the energy input during mixing) are essential in determining the stability and characteristics of the emulsion.
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