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The oil is the triacylglycerol.
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∙ 14y ago
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Is mayonnaise a emulsions?
Yes, lecithin in the egg yolk is the emulsifier that emulsifies oil and vinegar/lemon juice to make a mayonnaise emulsion.
Why is only the eggyolk considered in making mayonnaise?
It is only the egg yolk that contains lecithin which is the emulsifier that makes it possible to create the oil emulsion. Mayonnaise usually also contains vinegar or lemon juice (which are mostly water) to enhance the flavor. The egg white is also mostly water and it is pretty easy to successfully make "whole egg" mayonnaise. Perhaps, the white is traditionally left out because it has its own valuable uses in cooking other things.
Can Lecithin act as an emulsifier in the intestinal tract?
Lecithin is good for the GI tract. It's consists of phospholipids, which are important components of the intestinal mucus layer. That is why lecithin is used to cure ulcerative colitis.
What are procedures for making mayonnaise and state how the flavour of mayonnaise maybe altered?
One can add herbs, garlic or extra mustard.
Why are eggs in mayonnaise?
Egg yolk contains lecithin which is an emulsifier or surfactant which acts as a dispersal agentfor fat in water. I don't get the chemistry, but then, I don't have to get it
When making a full batch of tuna you will mix one pouch of tuna with 26oz (737g) of mayonnaise. How much tuna and mayonnaise would you need when making a double batch?
double
Why is vinegar used when making mayonnaise?
To improve the emulsification process
When making a full batch of tuna you will mix one pouch of tuna with 26oz (737g) of mayonnaise. How much tuna and mayonnaise would you need when making a full batch?
double
When making a full batch of tuna you will mix one pouch of tuna with 26oz of mayonnaise how much tuna and mayonnaise would you need when making a double batch?
Two pouches of tuna and two ounces of mayonnaise would make a double batch.
Which ingredient is the key component to making mayonnaise?
Eggs, vinegar and oil.
Why is it that you need to use vinegar on making mayonnaise?
this will give a more delicate flavored to the mayo
What is emulsions in food and cooking and its uses in food and cooking?
An emulsion is when the water and the oil in a food are mixed together, for example in mayonnaise. An emulsion needs an emulsifier to hold the oil and the water together. Eggs or soy lecithin are examples of emulsifiers.
