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Molecules in egg yolk, primarily phospholipids and proteins, act as emulsifiers that stabilize mixtures of olive oil and water. The hydrophilic (water-attracting) heads of phospholipids interact with water, while the hydrophobic (water-repelling) tails interact with oil, creating a barrier that prevents the two liquids from separating. This emulsification process forms tiny droplets of oil dispersed in water, resulting in a stable mixture. Additionally, proteins in the yolk contribute to this stability by enhancing the emulsifying action, further preventing separation.

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1w ago

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