Salad cream is an emulsion made from vegetable oil and water. continued below?

Question

In what way is salad cream diffrent from both oil and water?

Answer 1

If you continue cooking it it will become tupperware, basically.

Answer 2

As others have said, salad cream is an emulsion of stabilised colloidal oil droplets dispersed in water. The answer to the question, in what way is salad cream different from oil and water, is that it the colloidal particles will scatter light changing the appearance from a clear, transparent liquid to a turbid dispersion that usually looks white. Also, because of interactions between the colloidal oil drops the viscosity of the system will increase and the salad cream is more viscous than either water or oil. The system may even develop visco-elastic properties. Because the water is the disperse phase, the salad cream will have electrical properties more like water than oil. Unless I've forgotten anything, most of the other properties, e.g. density, will be the average of the two components.

Answer 3

An emulsion generally will not separate into it's separate components. The droplets of oil are permanently suspended in the water base, much like homogenized milk where the cream is now fully integrated into the water and solids of the milk itself. If you pour a tablespoon of oil into a glass of water because the oil is lighter than the water and has a different surface tension it will *float* or collect on top of the water very quickly, just as on non-homogenized milk, the cream floats to the top, but then, you may never have seen this in actuality in this century unless you live on a farm or have access to milk that is either still raw or has only been pastuerized. If you add an emulsifying agent to your water, dish soap, for the sake of example, this acts as an emulsifying agent to the oil, this is how grease cutting dish soaps such as Dawn (R) work. In salad cream, salad dressings, or mayonnaise, the emulsifier is an acid like lemon juice or other citric acid, usually. In home-made dressings, since one generally makes small amounts, an acid may not be added. The ingredients are emulsified by adding the oil slowly and continued whipping, which introduces air to the product and helps to keep the oil in suspension.

Answer 4

Oil and water do not mix.

An emulsion is made from two substances that do not normally mix.

An emulsifier has to be added to get them to mix. In the case of salad cream, I believe this agent is eggs. I am not sure about the eggs as I know more about chemistry than I do about cooking and foods.

Answer 5

it has other ingrediants as well oil and water separates while salad cream binds the two together.


interesting experiment i found
get a big glass and fill 3/4 with water add some oil on top and if you have food colouring put some on oil no probs if you dont, now add some salt on the oil and watch keep adding salt or when it settled stir the liquid about.

Answer 6

Purified Water, Mineral Oil, Cetyl Alcohol, Triethanolamine, Aloe Vera Extract, heady heady scent, Calendula Extract, diet E Acetate, Methyl Paraben, Chamomile Oil, Propyl Paraben, Butyl Paraben. in spite of the reality that I dont fairly think of this became into the respond you have been finding for..

Answer 7

In salad cream an emulsifier/stabiliser is used, usually guar gum or xanthan gum. It prevents oil droplets from coalescing and solid particles from settling.