Oil is hydrophobic by nature, but milk is an emulsion of water and minute fractions of many other substances, including lactose, micro lipids, and fats.
- Any liquid that wants to combine with another one needs to have roughly equal amounts of attractive forces acting on its molecules. The attractive forces in water molecules are extremely strong due to the existence of polarity in the molecules.
- When oil and water are combined, the layers separate because of the long, neutral aliphatic chains in the structure of oils. As a result, there will be less attraction between the molecules of oil and water.
Water-in-Oil vs. Oil-in-Water
- Emulsions can be either water-in-oil or oil-in-water.
- Technically, to create water-in-oil emulsions as opposed to oil-in-water emulsions, one phase (referred to as the dispersed phase) is blended with the other (the continuous phase).
- To put it another way, one liquid acts as a kind of base into which another liquid is added.
- Oil is the dispersed phase that is spread into the continuous phase, water, when an emulsion is "oil-in-water."
- Milk is an illustration of an oil-in-water emulsion.
- A water-in-oil emulsion reverses the roles. E.g. butter.
- The type of emulsifiers used in milk retain all fats and lipids dispersed as nanoparticles in the aqueous medium, making milk easily miscible with water.
Hence, water can be used to adulterate milk but not oil.
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