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You would need to add an emulsifier. This is what Wikipedia says about emulsifiers: An emulsifier (also known as an emulgent) is a substance which stabilizes an emulsion by increasing its kinetic stability. One class of emulsifiers is known as surface active substances, or surfactants. Examples of food emulsifiers are egg yolk (where the main emulsifying agent is lecithin), honey, and mustard, where a variety of chemicals in the mucilage surrounding the seed hull act as emulsifiers; proteins and low-molecular weight emulsifiers are common as well. Soy lecithin is another emulsifier and thickener. In some cases, particles can stabilize emulsions as well through a mechanism called Pickering stabilization. Both mayonnaise and Hollandaise sauce are oil-in-water emulsions that are stabilized with egg yolk lecithin or other types of food additives such as Sodium stearoyl lactylate.

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15y ago

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How oil and vinegar prevent spoilage of food?

Oil and vinegar have antiseptic qualities which help preserve food. The oil submerses the food from any airborne contaminants, while the vinegar sterilizes the food's environment.


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Mayo (mayonnaise) is basically an oil and vinegar salad dressing with eggs added to it. Since the oil and vinegar mixture will separate into its components, eggs are added to it as an emulsifier that will bind to the oil and vinegar and prevent it from separating. You may be able to make something that looks like and has the consistency of mayonnaise with mineral oil but it will not be mayonnaise. The oil used to make mayonnaise is a vegetable oil or otherwise edible fat that is a food nutrient that is digested and absorbed by the body. Mineral oil is not an edible oil. Mineral oil will mostly go right through the digestive system without being absorbed and is excreted. A common use of mineral oil is as an enema.


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Oil has a lower density compared to vinegar. Oil floats on top of vinegar because it is less dense.


Which method to separate oil and vinegar?

One method to separate oil and vinegar is by using a separatory funnel. By adding the oil and vinegar to the funnel and allowing them to naturally separate based on their densities, you can then drain out each layer separately. Another method is to use a centrifuge, which spins the mixture at high speeds to separate the components based on their densities.


Why is vinegar used when making mayonnaise?

Vinegar adds acidity to mayonnaise, which helps balance the rich flavors of the oil and egg yolks. It also helps to stabilize the emulsion, preventing the mixture from separating. Additionally, vinegar adds a tangy flavor that complements the other ingredients in mayonnaise.


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Oil and vinegar form a heterogeneous mixture.


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