ecithin emuLsifying - ADM
Typically, an emulsion is a suspension of small droplets of one liquid in another liquid with which it is incapable of mixing. Oil-in-water (O/W) and water-in-oil (W/O) are the two pri-mary types of emulsions. Lecithin’s molecular structure makes it an effective emulsifier for the interaction of water and oil. Phospholipids, the major
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