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


  • 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