The emulsion test detects fats and oils in food. The sample is first dissolved in ethanol, then mixed with water. A milky-white emulsion indicates the presence of lipids, while a clear solution means none are present.

1. Place the food sample into a test tube with about 2 cm³ of ethanol.
2. Shake well and let it stand for 2 minutes so lipids can dissolve.
3. Pour the clear ethanol extract into another test tube containing 2 cm³ of distilled water.
4. Observe: a cloudy white emulsion shows lipids are present; clear solution means no fats.

Test for Fats - JamJarMMX:

Ethanol Emulsion Test for Fats - A Level Biology - Revisify:

📄 Food test 3 - Emulsion (ethanol) test for Fats - Biology Notes for IGCSE: https://biology-igcse.weebly.com/-food-test-3---emulsion-ethanol-test-for-fats.html

• Compare results from plant oils (e.g., olive oil) and animal fats (e.g., butter).
• Test raw vs. cooked food samples.

• Wear goggles and gloves.
• Keep ethanol away from flames—it is highly flammable.
• Dispose of test mixtures safely; do not ingest tested samples.

• Why do lipids form a cloudy emulsion in water? (They are insoluble in water and form tiny droplets that scatter light.)
• Why is ethanol used instead of water to dissolve fats? (Lipids are soluble in ethanol but not in water.)
• Which foods do you predict will test positive for lipids?