How do emulsifires stabilise emulsion? Name two emulsifiers.
Emulsifiers stabilize an emulsion by reducing the interfacial tension between two liquids forming the emulsion. Emulsifiers are long-chain molecules with polar groups. For example, casein (milk protein) is an emulsifier. It forms a protective layer around fat molecules dispersed in water. This reduces interfacial tension and stabilizes the emulsion. Another example includes soap as an emulsifying agent. Soap molecules form a protective film around each oil droplet. This reduces interfacial tension and stabilizes the emulsion.
