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Solved: Making mayonnaise involves beating oil into small
Chapter 12, Problem 121P(choose chapter or problem)
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.)
Questions & Answers
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.)
ANSWER: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.