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A fat (more properly called a lipid) molecule has a hydrophobic (water hating) head and a hydrocarbon tail, & the molecules form droplets by clumping together with the tails all on the inside & the heads all on the outside of the droplet; because the heads are are on the outside the droplets don't react readily with polar water molecules, but instead remain separate from the water.
An emulsifier molecule has a polar end and a non-polar tail; the tails bond with the heads of the fat molecules, forming a cluster on the outside of the oil droplets, whilst the polar ends are able to bond with the water molecules, thus holding the oil droplets within the water.
What is Emulsifier: Something you add to liquids that don't mix. Oil and water don't mix. Add an egg yolk they will mix. Egg yolk is the Emulsifier
What else can I help you with?
What is the effect of an emulsifier on the digestion of liquids?
During emulsification process the surface area of fat increases million times. This allows to have contact of fat and fat spitting enzyme very well. Thus it helps in digestion of the fat.
What is the time taken for a mixture of oil water and emulsifier to separate depending on the volume of emulsifier?
The time taken for a mixture of oil, water, and emulsifier to separate depends on the volume of emulsifier because emulsifiers work by reducing the surface tension between oil and water molecules, allowing them to mix. The more emulsifier present, the longer it may take for the mixture to separate as it stabilizes the emulsion. Excess emulsifier can prevent separation entirely.
What are the variables for the time taken for a mixture of oil water and emulsifier to separate depending on the volume of emulsifier?
The temperature
What lipids can serve as an emulsifier?
Lecithin
How does the amount of emulsifier affect the emulsion?
The amount of emulsifier used can affect the stability and texture of an emulsion. A higher amount of emulsifier can create a more stable emulsion by reducing the interfacial tension between the two immiscible phases. However, too much emulsifier can lead to a greasy or slimy texture in the emulsion.
What is emulsifier 471?
Emulsifier 471 contains pig fat.
What emulsifies fat a?
Well a emulsifier is a substance that binds ingredients like oil and water. (natural ex: egg) So, since you know what a emulsifier does that should tell you what a fat emulsifier is.
What is an emulsifier made by the liver from cholesterol and stored in the gallbladder?
Bile is a fat emulsifier that is made by the liver and is stored in the gallbladder. It is considered part of the mechanical digestion process of digestion.(Bile is NOT an enzyme)
What has chocolate have in it?
seretonin anti oxidants glucose cocoa butter milk fat lactose whey powder vegetable fat emulsifier hope this helps :)
What is lecithin used for?
Lecithin is an emulsifier that allows fat and water to mix. Typically it is added to foods as a thickening agent.
What is the effect of emulsifier in foods?
To keep the fat in the food from separating out into one layer. It keeps the fats "suspended" in an emulsion.
Can you take a natural supplement that is an emulsifier or assists in the emulsification process and aides in fat loss?
no. Its has bad side effect
What is the effect of an emulsifier on the digestion of liquids?
During emulsification process the surface area of fat increases million times. This allows to have contact of fat and fat spitting enzyme very well. Thus it helps in digestion of the fat.
Is e-472 emulsifier from pig fat?
There are many emulsifiers that contain pig fat. Some examples of these emulsifiers include gelatin, pepsin, several medications, and many more emulsifiers.
Is soap an emulsifier?
Yes, soap is an emulsifier.
Is honey an emulsifier?
It can be Put into things to make it an emulsifier but on its own no its not.
What does bile do in the digestive process?
It aids in fat digestion and absorption by acting as an emulsifier. (pulls fats apart) It turns fat into emulsification droplets, which exposes more surface area to lipase.
