Thickening a liquid with long food molecules.
Dissolved molecules of plant starch or animal
gelatin get tangled up with each other and
impede the flow of the liquid.
Emulsions: Thickening with Droplets
Thanks to their very different structures and
properties, water molecules and oil molecules
don’t mix evenly with each other(p. 797).
Neither can dissolve in the other. If we use a
whisk or blender to force a small portion of
oil to mix into a larger one of water, the two
form a milky, thick fluid. Both the milkiness
and the thickness are caused by small droplets
of oil, which block light rays and the free
movement of water molecules. The oil
droplets thus behave much as the solid
particles in a suspension do. Such a mixture of
barry
(Barry)
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