Why Is There Oil in Mayonnaise? The Science Behind the Emulsion
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4 min read
According to research, mayonnaise is a semisolid, oil-in-water emulsion that consists of over 65% vegetable oil by weight. This large proportion of fat is essential to the condiment's characteristic thick, creamy texture and smooth mouthfeel. The key to blending the water-based and oil-based ingredients is the science of emulsification, which prevents the two liquids from separating.
