What You Need to Know
At pH 3.5–4.5, lecithin’s phosphatidylcholine head groups become partially ionized, increasing their hydrophilicity and enabling them to adsorb at oil–water interfaces. The resulting interfacial film reduces interfacial tension and provides steric and electrostatic barriers against coalescence. Maintaining temperatures between 20–30 °C preserves lecithin activity while keeping viscosity low enough for effective shear.
The Science
Primary Reaction
Formation of a stable oil‑in‑water emulsion via lecithin ionization at optimal pH