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Polar Nature and Emulsifying Properties

Unlike fatty acids, most phospholipids are water-soluble as well as fat-soluble, because their molecules have hydrophobic as well as hydrophilic regions, and are polar in character. For this reason, they are sometimes called amphipathic lipids. [Pg.870]

In general, membrane lipids are amphipathic phosphoesters whereas storage lipids are not. The water solubility tends to decrease rapidly with increasing lengths of the hydrocarbon chains. [Pg.870]

Phospholipids are important for their emulsifying properties. In an oil-water system, the molecules concentrate at the interfaces and lower the sm face tension, thus enabling droplets to be formed. They act as a barrier at the interfaces and stabilise the emulsion. When heated with acids or bases. [Pg.870]

FIGURE 10.31 Surface layers and micelles formed by phospholipids. [Pg.871]


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