Before Eating, Mayonnaise, An Oil-In-Water Emulsion, Is Added To Food To Enhance Flavour And Palatability
It takes an emulsifier (in the case of mayo, often the egg yolk) to unite the hydrophilic (oil-loving) component and the lipophilic (water-loving) component for emulsification to occur.
A stable emulsion is created when the emulsifier holds the vinegar or lemon juice and oil together and prevents them from separating. The key emulsifiers in homemade Mayonnaise are lecithin from egg yolks and a compound found in mustard. Other kinds of emulsifiers and stabilisers may occasionally be used in commercial mayonnaise brands.
Vitamin E, which enhances heart health, and vitamin K, which is necessary for blood clotting, are two elements that mayonnaise contains. It can also be created with healthy fats like omega-3 fatty acids, which protect the health of your heart, brain, and skin. Because mayonnaise is primarily made of oil, it is high in fat and contains 100 calories per tablespoon.
Read More - https://latesthighlightscmi.blogspot.com/2023/04/an-oil-based-creamy-sauce-or-dressing.html
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