Simple Description

A substance added to form an emulsion, it stops the mixture from separating

Further Detail

Emulsifiers have a hydrophilic ("water-loving") end and a hydrophobic ("water-hating") end. The hydrophilic end binds to the water molecules and the hydrophobic end binds to the oil molecules, keeping the mixture together. Examples are mustard (used in salad dressing) egg yolk, (used in mayonnaise) and washing up liquid.

Related Words:

• Mixture

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