What are Emulsions? Give examples of naturally occurring emulsions.
An emulsion is a mixture of two fluids such as oil and water that is achieved by breaking up the molecules in both substances into very fine, small droplets in order to keep the combination from separating.
There are several common foods that are considered emulsions: milk, margarine, ice cream, mayonnaise, salad dressings, sausages, and sauces like béarnaise and hollandaise. When packaged and manufactured on a larger scale, most of these foods need emulsifiers to stabilize the mixture and keep the different ingredients from becoming separated. Lecithin is a common emulsifier that is naturally found in soy oil. Egg yolks are another example of an emulsifier; they contain lecithin and cholesterol, which makes them a great binder for sauces like mayonnaise.
The way emulsifiers work is by coating the molecules of a certain fluid, making it easier to mix with the other ingredients, and also keeping the mixture together
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