Food Chemistry
Emulsifier
A surface-active molecule with hydrophilic and lipophilic regions that lowers interfacial tension and stabilises an emulsion.
Real-life application
What keeps mayonnaise, ice cream and chocolate from separating into oil and water layers while sitting on a shelf.
Related terms
Emulsion
Food ChemistryA dispersion of one immiscible liquid in another, stabilised by an emulsifier. Oil-in-water as in milk and mayonnaise, or water-in-oil as in butter and margarine.
HLB
Food ChemistryA number from 0 to 20 describing an emulsifier's relative affinity for water and oil.
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