Solved: Making mayonnaise involves beating oil into small | StudySoup

Textbook Solutions for Chemistry

Chapter 12 Problem 121P

Question

Making mayonnaise involves beating oil into small droplets in water, in the presence of egg yolk. What is the purpose of the egg yolk? (Hint: Egg yolk contains lecithins, which are molecules with a polar head and a long nonpolar hydrocarbon tail.)

Solution

Step 1 of 2

Ingredients in mayonnaise are mainly based on egg yolks mixed with acids like vinegar etc. Egg yolks act as natural emulsifiers. This emulsifier exists between the oil phase and water phase. The emulsifying property of egg yolk is mainly due to the presence of lecithin. The presence of lecithin helps to bind the ingredients together and separation is prevented. While preparing mayo oil is added drop by drop.

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full solution

Title Chemistry 11 
Author Raymond Chang
ISBN 9780073402680

Solved: Making mayonnaise involves beating oil into small

Chapter 12 textbook questions

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