How an emulsifier works - homemade emulsion (mayonnaise)

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[@kenneth1767]

Love is the great emulsifier.

[@baileychristie5773]

thanks this helped me with my science badge a lot

[@carlosmanuelromero]

Good experiment, best regards !

[@horizontbeskrajneinovacije6440]

Thanks...great video

[@SumitYadav-pi3mv]

Thankyou so much my all doubt are clear

[@nilcansucuklarilhandemir8706]

Thank you. It really helps in knowing how Emulsifiers work.

[@Primrose_Kitten]

Glad to help!

[@subodhchandramahato3788]

I don't understand.
Please define me , what is ingredients of emulsifier between oil and water...

[@hanspaoloalarde4406]

This really helped me out!

[@beahdenisseayson7541]

:(

[@chimkenitza26]

Me too!

[@hanspaoloalarde4406]

@@beahdenisseayson7541 AHHAHAHAHAHAHAHAHAHAHAHAHAHAH

[@skymarshal9152]

Thanks Ma'am, you saved my day Big Thumb's up and like for the video....👍

[@hithamhh606]

Hi, I would like to thank you for this wonderful video and I would like to ask you about the best food emulsifier for palm oil and what is the ratio of emulsifier to oil

[@HenricksUsefulTips043]

Thank you so much

[@Primrose_Kitten]

You're most welcome

[@PraveenKumar-sj3bw]

hi this is praveen from Poland i want to know till what time both the water oil and egg going to separate. Is this substute for the emulsifier chemical.

[@Yeduguri45-xc8jm]

Madam!
What is ideal ratio of ground nut oil to egg yolk to get a homogenious mixer?

[@gowrishetty5030]

QUICK RECAP OF DEFINITION;
An Emulsifier can be used to prevent polar and non polar liquids from separating into layers. Emulsifiers like triglycerides as the esters of fatty acids and glycerol. The hydroxyl groups on the emulsifier are hydrophilic whilst the long fatty acid chains are hydrophobic. The hydrophilic hydroxyl group dissolve in the water whereas the hydrophobic fatty acid chains dissolve in the oil or grease forming a stable emulsion. An emulsion contains small droplets of one liquid dispersed in another liquid.

[@wilsont1010]

It seems like the emulsifier is not able to keep to layers from separating, is there a better emulsifier than lecithin or should the process be modified for a better emulsion?

[@maxq1681]

شكرا

[@lotr_fan4841]

Hi, I'm struggling to choose between Maths and Chemistry for A level, so I was hoping for some advice. I got A's in both for GCSE and I'm hoping to do Accounting in the future, thanks:)

[@Primrose_Kitten]

+LOTR_FAN maths sounds like the obvious choice but I'm biased towards chemistry!

[@lotr_fan4841]

+Chemistry and Physics by Primrose Kitten Thanks, I think I'm going to go for maths after looking at university entry requirements

[@internationalremixes6440]

MATHS

[@profile_01]

is it easy to add additional oil to mayo w/o stirring too much?

[@flaviuscristianluca8253]

Thank you very much for the explanation.
But, I am still in doubts...I'm wondering how much oil can sustain the composite until it "collapse" (not sure if this will happen, actually).
So, if we have just ONE egg yolk and some mustard. How much oil can we add without something unexpected to happen?
P.S. I tried with 1 liter of oil and seemed that the composite have could accept more oil, but unfortunately, I stopped there.
I'm wondering if there is a scientific explanation and if somehow the quantity of oil can be determined knowing the quantity of the other components.
Thank you in advance!

[@Srvvdd333]

What happens if a human is given to eat with baking powder

[@RasheemH]

You are crazy intelligent and beautiful! Awesome video.

[@sahtoshlama5065]

I want to know emulsifier in milk tea reacts

[@mohmedahmed4627]

Mohamed from Egypt have factory sop for clean homes and want know how make emulsifying

[@amlamlamlamlaml21aml28]

🌹 Thank you alot
Any subs foe youlk to be use in sweet???

[@ganesh007automobiles3]

I want exact name of emusifier...

[@philippphilipp9832]

Lecithine

[@mcflyguy8873]

Angry Birds 2

[@boganbrownie8879]

this sucks