HUMAN NUTRITION

Detailed explanation-1: -A simple vinaigrette, the combination of oil and vinegar, is an example of a temporary emulsion because the two liquids only briefly stay together before re-separating. On the other had, mayonnaise, the combination of oil, egg yolks, and lemon juice or vinegar is an example of a permanent emulsion.

Detailed explanation-2: -A temporary emulsion is a blending of ingredients that eventually separate. You can also add another ingredient called an emulsifier before you mix. Egg yolks, mustard, and honey are examples of emulsifiers. They help the two liquids get along better.

Detailed explanation-3: -An emulsion is simply a blend of two liquids that don’t normally bind together, such as oil and vinegar. In a standard salad-dressing blend, the vinegar sinks to the bottom and oil rises to the top, creating a thin, watery texture.