What are the characteristics of a good emulsifying agent and how does it stabilize an emulsion?
An emulsifier is a substance that consists of both polar and nonpolar groups and therefore is attracted to both phases of the emulsion. The polar groups are pulled toward the aqueous phase and the nonpolar groups are pulled toward the oil, or fat. The emulsifying agent is held at the interface of the two phases where it forms a monomolecular layer that coats the interface and impedes contact between the molecules of the dispersed phase. The droplets cannot touch each other and coalesce and remain suspended in the continuous phase. The emulsifying agent also reduces interface tension between the fat and water molecules, thus reducing their tendency to repel each other. 3. How does the formula for mayonnaise differ from French Dressing; Salad dressing from mayonnaise? Which is lower in caloriesmayonnaise or salad dressing? French dressing is a temporary emulsion, with spices acting as emulsifiers. The fat content of commercial products must be at least 38%. Mayonnaise is a permanent emul
