Written by Adam Bronfin
Most of the stuff we've been posting has focused more on the non-science aspects of food additives but this article shows the actual chemistry. It goes through how emulsifiers work. Emulsifiers are molecules that have one end that is hydrophilic and one that is lipophilic. In other words one side likes to be in water and the other side likes to be in oil. It points to milk as an example of a natural emulsifier. The animation on the website are a great way to understand what is going on.
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