After mixing the seasoning and the egg, gradually you add oil. What have you observed from the mixture?
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After mixing the seasoning and the egg, gradually you add oil. What have you observed from the mixture?
After mixing the seasoning and the egg, gradually you add oil. What have you observed from the mixture?
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ANSWER:
Mayonnaise is a stable emulsion essentially of oil and water (basically oil and vinegar, but vinegar is >90% water anyway), stabilized by the proteins in egg yolk.
EXAMPLE:
The key is to form a dispersion of microscopic droplets of oil in vinegar, so that the droplets can then adsorb protein molecules from the egg at the interface between the oil and vinegar interface. However, because oil is higher viscosity than vinegar (vinegar has about the same viscosity as water)