Tag: Oil in water

According to U.S. FDA regulations, commercial mayonnaise must contain at least 65% vegetable oil by weight. This astonishingly high proportion of fat makes it easy to wonder: is mayonnaise basically made of oil? While oil is indeed the most dominant ingredient, the true magic lies in the scientific process that turns it into a stable, creamy sauce.

Did you know that lecithin, a phospholipid found in egg yolks and soybeans, is one of the most common natural emulsifiers used in food products today?. This article explains how phospholipids emulsify to create stable, uniform mixtures of oil and water, and explores the key molecular principles that enable this process.