Why are emulsifiers important? From the demonstration, please explain what emulsifiers do to a mixture of oil and balsamic vinegar. Draw a picture if it
helps.

Lecithin is found in egg yolks and acts as the emulsifier in sauces and mayonnaise. Lecithin also can be found in soy and can be used in products like chocolate and baked goods. Other common emulsifiers include sodium stearoyl lactylate, mono- and di-glycerols, ammonium phosphatide, locust bean gum, and xanthan gum.

.

i think so it’s will be b yes i believe its

the dissolution of polymer can be thermodynamically described in 2 steps.