What Type of Lipid Acts as an Emulsifier? The Science of Amphiphiles
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5 min read
For centuries, chefs and chemists have exploited the unique properties of certain molecules to mix oil and water, two substances that naturally repel one another. A specific type of lipid, known as an amphiphile, is the key component for this process, acting as an emulsifier to create stable mixtures like mayonnaise and sauces.
