Hello Dr. Zha

To do that you would rather need an Emulsifier, not Sugars. As we all know : «...emulsifiers are molecules that has two individual ends. One end likes to be in water and is called hydrophilic, while the other likes to be in oil and is called lipophilic, these helps oil and water combine evenly in emulsion and stops them in separating. Emulsion is the act of emulsifiers working, and there are two types of it, the first one is oil-in-water emulsion and water-in-oil emulsion. During oil-in-water emulsion, small droplets of oil spreads in water as the emulsifier coats the oil droplets to stop them in separating from the water. While during the water-in-oil emulsion, small droplets of water spreads in oil as the emulsifier coats the water droplets to stop them in separating from the oil. The emulsifier coats the other substance by gathering its molecules and making some sort of layer or “fence” to keep them from combining with their own “kind” and moving away from the other. There are various emulsifiers for food and drink as for example the polysorbate 60. It is a synthetic compound, which means it is made to copy a natural product but better by using other chemicals. It’s gummy, quite solid at room temperature, can dissolve in water, it is a “non-ionic” oil-in-water emulsifier. It is made from ethylene oxide (synthetic compound), stearate and pamitate esters of sorbitol, and stearic acid – natural fatty acid, but more commonly it is made out of corn syrup, palm oil, and petroleum. A natural emulsifier would be the Lecithin. Sugar is a carbohydrate, therefore wearing covalent bonds. If sugar is added to water it just becomes liquid sugar » - https://inside-nescafe.weebly.com/emulsifier--sugar.html            

Best regards DCM

Thanks for your reply. It is helpful.

Sugar can't increase the lipid solubility in water.

I thank can increase dispersion of lipids not solubility

Good Answer Daniel Constantin Manolescu