An emulsifier is a substance :

which stabilises an emulsion

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which breaks the emulsion into its constituent liquids

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which can convert liquid into an emulsion

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which bring about coagulation of an emulsion

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Solution

The correct option is A which stabilises an emulsion
An emulsifier is a substance which stabilises the emulsion by increasing its kinetic stability.

In egg yolk the main emulsifying agent is lecithin.

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Similar questions

Q. The separation of an emulsion into its constituent liquids is known as:

Q. How do emulsifying agents stabilise the emulsion?

A water, oil emulsion is a non-homogeneous mixture of water and oil, held together by an emulsifier (a substance that stabilizes an emulsion, in particular an additive used to stabilize processed foods) , like egg! If you shine a laser beam through a beaker of this emulsion, it will surely travel in a straight line.

Q. Assertion :For stabilization of an emulsion, a third component called emulsifying agent is usually added. Reason: Emulsions of oil in water are unstable and sometimes they separate into two layers on standing.

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An emulsifier is a substance :

The correct option is A which stabilises an emulsionAn emulsifier is a substance which stabilises the emulsion by increasing its kinetic stability. In egg yolk the main emulsifying agent is lecithin.

The correct option is A which stabilises an emulsion
An emulsifier is a substance which stabilises the emulsion by increasing its kinetic stability.

In egg yolk the main emulsifying agent is lecithin.