Description
Lecithin lowers oil–water interfacial tension to create stable emulsions.
Technical
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.
Science
Primary Reaction
Adsorption of lecithin at the oil–water interface forming a phosphatidylcholine bilayer that reduces interfacial tension
Sensory Profile
Aroma ()
neutralsubtleno strong scentmildly nuttyclean
Origin & History
Civilization
Western European (French) and American (Monsanto)
Era
18th–20th centuries