Nature and use of emulsifiers in foods

Most everyone knows that oil (lipids) and water do not mix. However, in many foods, lipids and water need to be mixed and stay mixed to produce the desired food systems. Examples of such food systems include salad dressings, butter, and mayonnaise. Emulsifiers are molecules that contain both a hydrophilic (water loving) and hydrophobic (water hating) portion. These molecules are extensively used in commercial food products to keep lipids and water mixed. Students will be able to describe the structure and function of an emulsifier molecule and to identify various classes of emulsifiers.