Final answer:
Surfactants facilitate the interaction between oil and water molecules to create an emulsion in salad dressing.
Explanation:
Surfactants are substances that cause oil and water molecules in salad dressing to interact and mix. Surfactants reduce the surface tension between oil and water molecules, allowing them to form an emulsion. Emulsions are stabilized by emulsifying agents, which prevent the dispersed liquids from coalescing.
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