Description
Mayonnaise is an oil‑in‑water emulsion stabilized by egg‑yolk lecithin, acid, and optional mustard, requiring precise oil addition, pH control, and shear to achieve droplets <5 µm.
Technical
The phospholipids in egg yolk adsorb at the oil‑water interface, reducing interfacial tension and forming a viscoelastic film that resists coalescence. Acidification protonates egg proteins, increasing their surface activity and further stabilizing the emulsion. Mustard mucilage and additional phospholipids can extend the stable oil fraction by ~10 %.
Science
Primary Reaction
Formation of an oil‑in‑water emulsion via interfacial adsorption of lecithin and acid‑induced protein surface activity
Sensory Profile
Aroma ()
richbutteryacidicherbaceoussmoothegg-likemustardycreamytangyfresh