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•Mayonnaise contains emulsifier, which is used to join the two immiscible ingredients to form a stable, usable emulsion.

•The emulsifier is made from a hydrophilic (water-loving) head and a hydrophobic (water-hating) tail, which work together to stop the oil from separating out. In the case of mayonnaise, it's the egg yolk that does this job.

•Stable emulsions can be found naturally, and may be either oil-in- water, in which case small oil droplets are dispersed through water (as in milk), or water-in-oil, in which case small water droplets are dispersed through oil (as in butter).

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12y ago
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6y ago

Mayonnaise contain more substances mixed.

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Q: How can you separate mayonnaise into its individual components?
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