I recently have been seeing posts about Starbucks bringing out a strange coffee with olive oil as an ingredient. I was always under the assumption that olive oil would separate from water and not mix. There must be something I’m not seeing here, and googling will not give me the answers. Do they do something to the olive oil perhaps? Thanks.
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There are substances called emulsifiers that help water and fats mix. Typically, they consist of compounds that have a dipole (a positively charged part and a negatively charged part), which is attracted to water molecules, attached to a long carbon chain, which is attracted to fat molecules. Many cleaning products, like soaps and detergents, are full of these, which is why they’re so good at cleaning fatty and oily residues off skin and cooking utensils. But foods often have smaller amounts too.
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