egg yolk acts as an emulsifying agent
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Egg yolks are used as an emulsifier in mayonnaise to keep the oil from separating out. The emulsifying agent in egg yolks is lecithin. ... Other examples of emulsifiers include sodium phosphates, sodium stearoyl lactylate, soy lecithin, Pickering stabilization, and DATEM (diacetyl tartaric acid ester of monoglyceride).
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