Q
how is mayonnaise an emulsion
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Mayonnaise is a classic example of an emulsion, which is a mixture of two immiscible liquids wherein one is dispersed in the other in small droplets. In mayonnaise, oil and water (from vinegar or lemon juice) are the primary two liquids. The emulsification process is made possible and stabilized by an emulsifier, in this case, lecithin found in egg yolks. When mayonnaise is prepared, oil is added slowly to the egg yolks while whisking vigorously. This process breaks down the oil into tiny droplets, which are then suspended in the water phase due to the action of the lecithin. The thorough blending and the presence of lecithin create a stable emulsion, giving mayonnaise its creamy texture. Without emulsification, oil and water would separate, preventing mayonnaise from achieving its characteristic consistency.
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