Ingredients: The Emulsification

The Chemistry of Soy lecithin acts as an emulsifier and enables oil and vinegar, two
the Perfect Salad
- ½ cup Olive Oil
- ¼ cup Balsamic Vinegar usually immiscible substances, to mix
- Soy Lecithin Powder The structure of lecithin includes
- 1 tbsp. Lemon juice
- 1 tsp. Salt, Pepper, Rosemary Dressing By: Sailor Kabeary
two fatty acids, a backbone of
glycerol, and a phosphate end
The fatty acids are hydrophobic
and thus attach to the oil
Recipe: molecules
The phosphate end consists of an hydrophilic amino
alcohol called choline and attaches to the water
1. In a jar, pour ½ a cup of olive oil and ½ a cup of soy lecithin
powder
2. Stir until the powder is evenly mixed throughout
3. Add ¼ cup of balsamic vinegar and 1 tbsp. of lemon juice
4. Stir a little bit until it is somewhat mixed in, but it is fine if the oil
and vinegar are stilled separated
5. Add preferred seasonings
6. Finally, shake to get the perfect emulsified dressing My Experiment: d ro
pho
bi c)
Emulsified dressing
This emulsion is an oil-in-
water emulsion
Hy
u le
s( The soy lecithin has a polar
le c
Viscosity For my experiment I made three different mo head and a non-polar tail
O il
dressings. I changed the amount of soy lecithin in which makes it an emulsifier
each, making it my independent variable. My The polar heads are are
dependent variables were the viscosity and the stability h il
ic ) attracted to water because it
p
of the emulsion. d ro is also polar
Hy
ul es (
o le c The non-polar tails are
The recommended amount of soy lecithin for a eg ar M attracted to things like oil
V in
cup of oil is ½ of a cup, so I did that in one, ¼ in because it is non-polar as
another, and ¾ in the last one well
For the viscosity, I measured how long it took for
each dressing to slide down a ramp. The ramp was Stability of Emulsion
16 in. and at a 30 degree angle. I poured ¼ cup of
dressing down it and timed when it first hit the
bottom and when about 90% of the dressing was at
the bottom. The one with the more soy lecithin had
Electronegativity
a thicker viscosity
For the stability of the emulsion in each dressing, I
timed how long it took to separate. And, the one with
the most soy lecithin took the longest to separate The non-polar atoms have evenly
because the more soy lecithin allowed for more Structure of Soy Lecithin distributed electrons, there is no
emulsion between substances. asymmetry. They attach to other non-
polar molecules, like fatty substances
Sources:
(oil)
https://www.wubmed.org/blog/emulsifier-soy-lecithin-e322-and-e476-composition-
benefits-and-harms/
Within the polar charged hydrophilic head
https://www.univarsolutions.com/blog/back-to-the-basics-types-of-emulsifiers-and- of the molecule, the oxygen atoms want
their-applications/ Polar charge between Non-polar charge
atoms from the other atoms making it
https://www.ehow.com, https://www.lankem.com, https://phet.colorado.edu,
molecules between molecules
https://reportshealthcare.com asymmetrical and polar charged