Why is emulsifer added to the salad dressings which we buy from shops?
Answer:
emulsifiers are added to food so that the components of the mixtures do not become separated
emulsifiers (ie detergents) are adaptor molecules that bind to both hydrophobic substances (oil, lipids) and hydrophilic substances (water, aqueous solutions). so it mixes the components, preventing bulk phase separation (think a layer of oil floating above water, totally immiscible)
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