Plant oils Everyday emulsions
Shake it up • How can we mix oil and water? • What will happen when we shake the tubes? • How could we make the separate liquids mix?
Smooth operator • Texture of food is very important • Ice cream, mayonnaise etc. • Mixture of oil and water – don’t mix! • Can be persuaded • Very small droplets of oil • Spread throughout water • Emulsion • Milk
Mayonnaise • Made from water and oil • Both runny • Mayonnaise is not runny…? • 3rd ingredient = egg yolk • Stops oil and water from separating • Emulsifier • Sauce stays thick and smooth
What is an emulsifier? • Challenge question – How does an emulsifier help to keep a sauce creamy and smooth?
Making Mayo • Follow recipe to produce a tasty treat.
Ice cream • Ice cream – even more complicated • Air is beaten in to produce a foam • Stabilisers and Thickeners added • Substances with molecules which trap air • Emulsifiers needed to keep water and fat together while they freeze • Water would freeze first = crunchy ice cream
Emulsion paint • Emulsion paint is NOT an emulsion! • It is a powder suspended in a liquid • Colloid