How does mayonnaise keep oil and water together?
Oil and water separate readily, yet mayonnaise can hold them in a thick mixture. The oil remains in tiny droplets rather than dissolving, and emulsifying components help those droplets stay dispersed.
Questions you could explore
- What is the difference between an emulsion and a solution?
- What roles do mixing and emulsifiers play?
Start reading
- Institute of Food Science & TechnologyFats and oils: emulsification
The Institute of Food Science & Technology explains emulsion types, droplet formation, and emulsifiers.
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