Science
What is Emulsification?
Emulsification is mixing two liquids that normally don't combine, like oil and water, into a stable blend. An emulsifier coats the tiny droplets so they stay mixed — the trick behind mayonnaise, milk, and salad dressings.
See it, don’t just read it.
Watch a 2-minute lesson with voice + animation that explains emulsification.
Key things to understand
- 1Oil and water repel each other and separate on their own.
- 2An emulsifier has one end that likes water and one that likes oil.
- 3It surrounds droplets, keeping them suspended and mixed.
- 4Egg yolk emulsifies mayonnaise; soap emulsifies grease.
- 5Shaking or whisking breaks the liquids into fine droplets first.
Frequently asked questions
- Why don't oil and water mix on their own?
- Water molecules are polar and cling to each other, excluding nonpolar oil, so the two separate into layers.
- What is an emulsifier?
- A molecule with a water-loving end and an oil-loving end; it coats droplets so oil and water stay blended instead of separating.
- How does soap clean grease?
- Soap is an emulsifier: it surrounds oily grime so it lifts off and washes away in water.