When Common Emulsifiers Function to Mix Lipid- and Water-Based Ingredients

question 54

Multiple Choice

When common emulsifiers function to mix lipid- and water-based ingredients,

• A) the glycerol molecules and hydroxyl groups in their structures are drawn to the lipid phase.
• B) the one or two fatty acids in their structures are drawn toward the lipid phase.
• C) their molecules are completely hydrophilic.
• D) the hydrophobic ends of their molecules attach to water.

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Definitions:

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