BIOMOLECULES AND ENZYMES

Detailed explanation-1: -Mayonnaise is a typical oil in water emulsion stabilized with egg yolk.

Detailed explanation-2: -Another major use of egg yolk as an emulsifier is in the production of emulsions such as mayonnaise, salad dressing, sauces like hollandaise and ice cream.

Detailed explanation-3: -Egg yolk contains a number of emulsifiers, which is why egg yolks are so important in making foods such as hollandaise and mayonnaise. Many proteins in egg yolk can act as emulsifiers because they have some amino acids that repel water and some amino acids that attract water.

Detailed explanation-4: -Found in the yolk of the egg, lecithin is a mixture of phospholipids, like phosphatidyl choline and phosphatidylethanolamine. The best-known example of an egg emulsifiers is mayonnaise, where oil droplets are suspended in a water/vinegar mixture.

Detailed explanation-5: -Protein. Eggs are considered one of the highest quality forms of protein ahead of cow’s milk and beef. Egg whites are especially renowned for their high levels of protein, however yolk contains more on a gram for gram basis. Egg whites have 10.8g per 100g but are trumped by egg yolk which contains 16.4g per 100g.