George Z, a 16 year old male from the Internet asks on February 2, 2002,Many people add mustard to salad dressing (oil and vinegar) in order to render the two usually immiscible liquids miscible. How does the mustard do this? Is it the pectin? If it is, how does the pectin work (could you be very specific please - if not, could you let me know where to find a comprehensive explanation)? Thanks
viewed 14474 times
The mustard powder (or prepared mustard) is probably acting as an emulsifying agent. I don't think there is any pectin in mustard. Emulsifying agents work by attaching one part of themselves (at the molecular level) to the polar liquid (water) and another part to the non-polar liquid (the oil). In this way, the two liquids which normally do not mix, are able to mix.
Note: All submissions are moderated prior to posting.
If you found this answer useful, please consider making a small donation to science.ca.