Sometimes phospholipids are used in commercial salad dressings to suspend vegetable oil in water. In this case, phospholipids are serving as

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Phospholipids have both hydrophilic (water-attracting) and hydrophobic (water-repelling) properties, allowing them to mix oil and water together by reducing the surface tension between the two liquids. This makes them effective as emulsifiers in food products like salad dressings, where they help to keep the oil and water mixed together instead of separating.

Sometimes Phospholipids Are Used in Commercial Salad Dressings to Suspend