Mayonnaise is an example of an oil-in-vinegar emulsion. Mayonnaise, like all emulsions, contains an emulsifier…in this case, the incredible, edible egg. Egg yolk contains the phospholipid lecithin. Each lecithin molecule contains a polar end that is attracted to water and a non-polar end that is attracted to oil.
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Answer:
Mayonnaise is an example of an oil-in-vinegar emulsion. Mayonnaise, like all emulsions, contains an emulsifier…in this case, the incredible, edible egg. Egg yolk contains the phospholipid lecithin. Each lecithin molecule contains a polar end that is attracted to water and a non-polar end that is attracted to oil.
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