BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Mayonnaise is an oil in water emulsion and egg components are its emulsifier. Egg contributes to the emulsification, stabilization, flavor and color of mayonnaise.

Detailed explanation-2: -Mayonnaise is an emulsion, which is a mixture of two liquids that normally can’t be combined. Combining oil and water is the classic example. Emulsifying is done by slowly adding one ingredient to another while simultaneously mixing rapidly. This disperses and suspends tiny droplets of one liquid through another.

Detailed explanation-3: -Mayonnaise is an example of a permanent emulsion, consisting of egg yolks and oil. Egg yolks and oil would not naturally come together, but when the oil is slowly whisked into the egg yolks, the two liquids form a stable emulsion that won’t separate.

Detailed explanation-4: -Each lecithin molecule contains a polar end that is attracted to water and a non-polar end that is attracted to oil. The result is that the lecithin dissolves half of itself in water and the other half in oil. Thus, droplets of oil can be dissolved in vinegar, creating mayonnaise.