Industrial Chemistry > 5. Saponification is an important organic industrial process > The Properties of an Emulsion >
Perform a first hand investigation to gather information and describe the properties of a named emulsion and relate these properties to its uses
Mayonnaise
- Is an emulsion of vegetable oil, vinegar and egg yolks
- The “lecithin” is the emulsifier naturally found in egg yolks
Properties in relation to Uses:
- Mayonnaise is an emulsion with high stability caused by strong emulsifying properties of lecithin, making its component liquids not to separate for long period of time
- Useful as food product that has a creamy feel property and not “oily” in texture