Water
H2O
Lipids is the scientific name for both Fats (solids) and Oils (liquids).
What is emulsification?
This process explains how two normally immiscible substances like water and lipids can be temporarily kept mixed.
The Maillard Reaction
What is the main role of an emulsifier in a water–lipid system?
To reduce interfacial tension and stabilize contact between water and lipids, preventing rapid separation.
When you buy food by weight, you are largely paying for water. This is why "dehydrated" foods are so much lighter and more expensive per pound.
What is the structure of lipids composed of?
What interaction causes lipids to cluster together and separate from water?
The hydrophobic effect, where water molecules favor bonding with each other and exclude nonpolar lipid chains.
What is hydrogen bonding?
It's when the negative end of one molecule is attracted to the positive end of another. This is a Hydrogen Bond.
What does the saturation of fats determine?
Saturation determines texture and melting point.
What happens at the boundary between water and lipids that promotes separation?
A high interfacial tension forms, creating an energetically unfavorable boundary that the system minimizes by separating phases.
What is the dipolarity of water and what causes it to occur?
It's when the molecule develops a partial negative charge at the Oxygen end and a partial positive charge at the Hydrogen ends. Electronegativity of oxygen in water is the cause.
What is the behavior of fatty acid charges?
Neutral. Carbon and hydrogen share electrons equally, leaving the fatty acid tails with no positive or negative poles.
To achieve a mixture, mechanical or thermal energy must be applied to disrupt cohesive forces.