Amphiphilic molecules have both hydrophilic (water-attracting) and hydrophobic (water-repelling) parts. This unique structure allows them to interact with both water and oils, making them essential in various biological and chemical processes. Common examples include phospholipids, which form cell membranes, and detergents, which help clean by breaking down grease. In solutions, amphiphilic molecules can arrange themselves into structures like micelles or liposomes. These formations help encapsulate substances, making them useful in drug delivery and cosmetics. Their ability to stabilize emulsions is crucial in food products, where oil and water need to mix for consistency and flavor.