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What is a phospholipid emulsion?

What is a phospholipid emulsion?

Phospholipids such as phosphatidylcholine are amphiphilic surfactants, meaning they have a hydrophilic head and lipophilic tail in a 1:1 ratio. In many emulsions, formulators include ethoxylated and other lipophilic emulsifiers, where lecithin will act as a support emulsifier.

Which type of phospholipids act as an emulsifier?

Because of their ability to mix with both water and fat, phospholipids are ideal emulsifiers that can keep oil and water mixed, dispersing tiny oil droplets throughout the water. Lecithin—a phospholipid found in egg yolk, soybean, and wheat germ—is often used as a food emulsifier.

How do phospholipids help make an emulsion?

Emulsification As emulsifiers, phospholipids help hydrophobic substances mix in a watery environment. It does this by forming a micelle as shown below. The hydrophobic substance is trapped on the interior of the micelle away from the aqueous environment.

What lipids can be emulsified?

Both bile salts and phospholipids are excreted from the bile duct into the upper small intestine (duodenum) to emulsify lipids.

Is phosphate the same as phospholipid?

is that phosphate is (chemistry) any salt or ester of phosphoric acid while phospholipid is (chemistry) any lipid, such as lecithin or cephalin, consisting of a diglyceride combined with a phosphate group and a simple organic molecule such as choline or ethanolamine; they are important constituents of biological …

What are Phosphatides?

Phospholipids, also known as phosphatides, are a class of lipids whose molecule has a hydrophilic “head” containing a phosphate group, and two hydrophobic “tails” derived from fatty acids, joined by an alcohol residue (usually a glycerol molecule).

What is the difference between phospholipids and triglycerides?

Triglycerides have glycerol and three fatty acids, which makes them fats. Phospholipids are not fats, since they have glycerol, two fatty acids and phosphorus. Phospholipids are more essential to the formation of lipid bilayers, which maintain cell membrane structure, than triglycerides are.

Why are phospholipids not classified as essential nutrients?

Similar to triglycerides, phospholipids contain fatty acids and glycerol, but they also contain other substances. Phospholipids are key components in the membrane of cells and act as emulsifiers. Our bodies can make phospholipids, therefore they are not required in our diets and are not considered a dietary essential.

What is emulsion example?

Familiar foods illustrate examples: milk is an oil in water emulsion; margarine is a water in oil emulsion; and ice cream is an oil and air in water emulsion with solid ice particles as well. Other food emulsions include mayonnaise, salad dressings, and sauces such as Béarnaise and Hollandaise.

How do you make emulsion?

Emulsion sauces are made by mixing two substances that don’t normally mix. To do this, you have to break one of them into millions of miniscule droplets and suspend those droplets in the other substance by vigorously whisking, or better yet, blending them in a blender or food processor.

How phospholipid can acts as emulsifier in lipid digestion?

The enzyme lingual lipase, along with a small amount of phospholipid as an emulsifier, initiates the process of digestion. These actions cause the fats to become more accessible to the digestive enzymes. As a result, the fats become tiny droplets and separate from the watery components.

Can a triglyceride work as an emulsifier?

The oil phase in food emulsions, whether from animal or plant sources, is mainly in the form of triglycerides. The latter three lipids tend to be surface-active, more water-soluble, and sometimes used as food emulsifiers.