What is Emulsification? | Why Oil & Water Mix #foodscience #science #learnquick #facts #experiment
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Science Knowledge on Instagram: "Mayonnaise is created through a process called emulsification — the blending of two liquids that normally don’t mix: oil and water. The key ingredient is the egg yolk, which contains lecithin, a natural emulsifier that binds the oil and vinegar (or lemon juice) together. As the mixture is whisked or blended, tiny droplets of oil become suspended in the liquid, forming a thick, creamy texture. This simple chemical reaction transforms basic ingredients into one of
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Science Knowledge on Instagram: "Mayonnaise is created through a process called emulsification — the blending of two liquids that normally don’t mix: oil and water. The key ingredient is the egg yolk, which contains lecithin, a natural emulsifier that binds the oil and vinegar (or lemon juice) together. As the mixture is whisked or blended, tiny droplets of oil become suspended in the liquid, forming a thick, creamy texture. This simple chemical reaction transforms basic ingredients into one of
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