Tag: Fat and water

According to a study published on scielo.br, ghee is a lipophilic dairy product with approximately 98.9% lipids, which are non-polar molecules. This chemical makeup is the primary reason why desi ghee, like other fats and oils, does not dissolve in water. The principle is rooted in the fundamental 'like dissolves like' rule of chemistry.

According to food science research, emulsions are thermodynamically unstable, meaning they naturally tend to separate over time, yet countless common foods like mayonnaise and milk are prime examples of this delicate balance. So, what are emulsion based foods and how do they maintain their stability? These are mixtures of two immiscible liquids, typically an oil and a water phase, held together with the help of an emulsifying agent.

Oil and water don't naturally mix due to their differing chemical properties, a phenomenon that has direct implications for the query, **can I mix olive oil with water to drink**. While consuming olive oil is generally safe, doing so in an un-emulsified water mixture may present unexpected challenges and is not necessary to gain its nutritional advantages.