How to Lecithin Emulsification

What You Need to Know

Lecithin, a phospholipid with a hydrophilic head and two hydrophobic tails, adsorbs at the oil–water interface and forms a bilayer that reduces interfacial tension by ~50 % at 0.5 % w/w. The bilayer stabilizes droplets against coalescence and Ostwald ripening, allowing droplets <5 µm to remain dispersed for extended periods.

The Science

Primary Reaction

Adsorption of lecithin at the oil–water interface forming a phosphatidylcholine bilayer that reduces interfacial tension