coalesce with each other and separate into a
layer on top of the water (left). Emulsifiers
are molecules with a fat-compatible tail and
water-compatible head (p. 802). They embed
their long tails in the fat droplets, leaving
their electrically-charged heads projecting
into the surrounding water. Coated in this
way, the droplets repel each other instead of
coalescing (center). Large water-soluble
molecules, including starch and proteins, help
stabilize emulsions by blocking the fat
droplets from each other (right).
Stabilizers: Proteins, Starch, Plant
Particles Emulsifiers make it easier for the
cook to prepare an emulsion, but they don’t
necessarily result in a stable emulsion. Once
formed, the droplets may be so crowded that
they bump into each other or are forced up
against each other, and the force of surface
tension may pull them together and cause
them to coalesce again. Fortunately, there are
many kinds of molecules and particles that
barry
(Barry)
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