Topic: Mayonnaise Emulsion
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Answers to Common Questions
What is mayonnaise an emulsion of?
Vegetable Oil and Egg Yolks. It is sometimes flavored with other things like Vinegar and Salt Source(s): http://en.wikipedia.org/wiki/Mayonaise Read More »
Source: http://answers.yahoo.com/question/index?qid=20080304124704AAOit7v
Why mayonnaise form a permanent emulsion?
The eggs act as a binder and when properly beaten will not separate from the oil. Source(s): experience Read More »
Source: http://answers.yahoo.com/question/index?qid=20120218021057AAWmFmP
What is the most emulsifier in making mayonnaise to achieve perma...
There are 2 basic emulsifiers in the cooking world and one relative newcomer. The most common is egg yolk. The next is Mustard. That is why you find them in sauces and dressings. The relative newcomer is Lecithin. It can come from soy or ot... Read More »
Source: http://answers.yahoo.com/question/index?qid=20120218234850AAzbazZ
More Common Questions
Answers to Other Common Questions
Salt Water = solution Mayonnaise = emulsion vinegar = solution fog = colloid dry air = solution cream = colloid or emulsion depending on what type of cream? Source(s): AP Chem student
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Source: http://answers.yahoo.com/question/index?qid=20090324143126AAUnesY
An emulsion may break for the following reasons: 1) Inadequate concentration of emulsifier due to the addition of too much oil in relation to the amount of emulsifier, in this case the egg. 2)Addition of oil too rapidly, which would not all...
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Source: http://www.library.ubc.ca/ereserve/hunu201/fdmanual/page60.htm
Mayonnaise uses egg as an emulsifier. Egg yolk contains lecithin, the best natural emulsifier available. French dressing uses spices to emulsify the mixture, which are only able to emulsify the mixture temporarily. Also, when making mayonna...
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Source: http://www.library.ubc.ca/ereserve/hunu201/fdmanual/page60.htm
