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The science of the ideal salad dressing
There is a large energy cost to breaking apart and mixing the water and oil layers. The secret to blending them is to add an extra ingredient known as a ‘surfactant’ or emulsifier, such as mustard.
https://theconversation.com/the-science-of-the-ideal-salad-dressing-216159
@estherschindler Singing:
“But if you think surfactants can overcome
That water and oil repulsion…
I second that emulsion”