U2-3-2 - Emulsifiers Flashcards
Part of the Soaps, Detergents and Emulsifiers topic from Unit 2 of Higher Chemistry, Nature's Chemistry
1
Q
Emulsion
A
Small droplets of one liquid dispersed in another liquid
2
Q
Why are emulsifiers used in food?
A
To prevent non-polar and polar liquids separating into layers (e.g. oil and water).
3
Q
What is the main difference in the structures of oils and emulsifiers?
A
In emulsifiers, only one or two fatty acid groups are linked to each glycerol backbone.
In oils there are three.
4
Q
How are emulsifiers made?
A
By reacting edible oils with glycerol
In a partial hydrolysis reaction
5
Q
Identify the hydrophobic part of this molecule
A
Fatty acid chain(s)
6
Q
Identify the hydrophilic part of this molecule
A
Hydroxyl group(s)
