Heavy cream consists mostly of water and fat globules. Up to 40% of heavy cream will be fat. Four ounces of vegetable oil mixed with 6 ounces of water would be similar, at least, in terms of the fat content. For the following questions, what chemical entity is responsible for the observed effect? What exactly does that material do that causes the result?

a) Why is it, then, that heavy cream can be turned into whipped cream by mechanical action, but the mixture of oil in water would never stiffen like that?

b) Why doesnât the heavy cream separate like the mixture of oil and water eventually would?

c) Why does something like lemon juice curdle cream?

Question

Heavy cream consists mostly of water and fat globules. Up to 40% of heavy cream will be fat. Four ounces of vegetable oil mixed with 6 ounces of water would be similar, at least, in terms of the fat content. For the following questions, what chemical entity is responsible for the observed effect? What exactly does that material do that causes the result?

a) Why is it, then, that heavy cream can be turned into whipped cream by mechanical action, but the mixture of oil in water would never stiffen like that?

b) Why doesnât the heavy cream separate like the mixture of oil and water eventually would?

c) Why does something like lemon juice curdle cream?

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