NUTRITION
LIPIDS
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Question
[CLICK ON ANY CHOICE TO KNOW THE RIGHT ANSWER]
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Which will cause fat to stabilize during processing? Think Mayonaise
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Aerate butter
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Egg Yolk
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Milk
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Water
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Explanation:
Detailed explanation-1: -The lecithin in egg yolks is an excellent emulsifier. With the water-loving end of the lecithin molecule buried in the water molecules and the water-hating end buried in the oil molecules, lecithin forms a thin film around tiny drops of oil enabling them to remain suspended in a water-based liquid.
Detailed explanation-2: -Traditionally, mayonnaise is an oil-in-water emulsion stabilised by a blend of hydrocolloids and starches with an oil content of more than 65%. It’s considered a high-fat food, so it’s a no-go for many of today’s nutrition-focused consumers.
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