When Common Emulsifiers Function to Mix Lipid- and Water-Based Ingredients

Multiple Choice

When common emulsifiers function to mix lipid- and water-based ingredients,

A) the glycerol molecules and hydroxyl groups in their structures are drawn to the lipid phase.
B) the one or two fatty acids in their structures are drawn toward the lipid phase.
C) their molecules are completely hydrophilic.
D) the hydrophobic ends of their molecules attach to water.