Which Ingredient acts as a better emulsifier?

[SavvyScience]

(I'm not sure where I should be posting this, if I have it in the wrong place, please tell me where I should be posting this! )

Hello!

I have two questions:

I am just starting Middle School, and I want to do a Science Fair Project, but I'm not sure where to start!

Okay okay, I'm not that lost, but I am slightly. I want to do a project on Emulsifiers, and what Ingredient works better to Emusify a simple salad dressing, ( i.e, Viniger, oil or water, Emulsifier)

My first question is how I need to go about researching Emusion, (I stupidily googled it and ended up with 9,320,000 results!).

My second question is if I should be using an Hand Blender or a Food Processer in my Experiment.

I'm so happy their is such a great place to ask questions about Science Fair projects. You make it easy to get the answers one needs, and you make it less scary doing a Science Fair project.
Thank you for reading this and I hope my questions were clear, if not, please ask for further explanation.



Thanks!

Savvy Science

[deleted-2574]

Hi SavvyScience,

Good idea using google, just need a little refinement. If you enter "emulsifiers science fair project" into google, you'll get better results. The first two hits are from sciencebuddies! Each of the projects has its own way of making the emulsion.

By the way, great username!

[michellebayefsky]

Dear SavvyScience,

I just thought I'd try a quick google search and I found the following link, which explains emulsion and how freezing the liquid helps.

http://everything2.com/title/Stable+emu ... +dressings

I've also heard that dijon mustard is a good emulsifier and egg yoke as well. If you get the chance, it may be interesting to ask a chef you know or a chef at a local restaurant for tips.

Good luck!