An emulsifier is an ingredient that causes to other ingredients to mix together when they wouldn't normally. A common example is mustard when used in a vinegarette. It causes the oil and vinegar to emulsify which means they stay combined and don't separate after mixing. Emulsifiers aren't perfect and sometimes the mixture separates after sitting for some time. But it definitely postpones the separation. Egg yolks are a common emulsification agent in foods like mayonnaise.

how many cups in 48 oz hellman's mayonnaise

Some people say to leave it in overnight...some say for a couple of hours. The idea is to smother the lice. Now I cant really see them surviving more than a couple hours. The oil in the mayo will help to comb out the nit(eggs). Be sure to repeat this process every 5-6 days in case you miss a couple of the eggs. Hope this helps.

That is approximately 15 grams

The word VISCOSITY means thickness. You can scoop some onto a knife and it would take quite a while for it to fall off. If you used a spoon, you would have to shake it, so yes, the viscosity is very thick.

sourcream is better althought they are both not grey for you

Each teaspoon of regular mayonnaise is 3 points. A tablespoon 14 grams. Light mayonnaise is 1 point per each tablespoon.

According to the FDA mayonnase does not need to be refrigerated and should last about 4 weeks depending on the amount of bacterial contamination when the ingredients were prepared.

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

In some recipes you might, but you will definitely get a different taste and consistency out of the cookies. It is always best just to stick to the ingredients that the recipe calls for.

There are 3 calories in one teaspoon of Hellmann's mayonnaise.

This is due to the imbalance of oil and water being mixed properly by emulsion or the fact it is not mixed before therefore is needed to be mixed, also due to it being runny from the water, you may add oil or simply shake it really well.

If you mean 'Why doesn't the oil separate in the mayonnaise?', then that would be due to the egg yolks added to it. Egg yolks are known for their binding qualities amongst other things.

It is best to get a recipe to make mayonnaise. In one recipe I've found, 25ml extra virgin olive, walnut or rapeseed oil, is used. The advice is to add the oil, slowly, a drop at a time initially.

Mayonnaise is safe to eat if cooked or baked on foods. Mayonnaise can be used a a cake to give it a rich flavor.

People say it's light mayonnaise like you get at a store. But honestly I think they make it theirselves cause it tast soooo good

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I think the best answer is "it depends." Has the jar been opened? Has it been refrigerated? If so, at what temperature? In circumstances of testing the "goodness" of a food - you should trust your senses. How does it smell, look, taste, etc. If it appears to be normal it is probably still good.

Having said that, I do ask - why not just buy a new jar?

the main ingredient of mayonnaise is vegetable oil. Therefore it should be classed under 'fats' in the food pyramid

It is the same - la mayonnaise. It is often served with fries instead of ketchup in France.

Sample sentence: I would like mayonnaise with my fries. Je voudrais de la mayonnaise avec mes frites.

The oil is the triacylglycerol.

A lot of the ingredients are the same, but the taste will depend on the amount of each ingredient.

Mayonnaise contains 40% fat.