AQA GCSE Food Preparation and Nutrition · 8585
Specification 3.3.2.3 · Paper 1
Revise: Fats and Oils PropertiesAn emulsifier helps keep the droplets dispersed. Its molecules have a hydrophilic region, attracted to water, and a hydrophobic region, which associates with oil. The molecules arrange themselves at the boundary between oil and water, helping prevent droplets from joining together and separating out.