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MAYONNAISE: EMULSION OR COLLOIDAL DISPERSION
A Mixture of Oil, Lemon Juice & Egg Yolk.
Emulsifying is done by slowly adding one liquid to another while simultaneously mixing rapidly which disperses and suspends tiny droplets of one liquid through another. Lecithin in the egg yolk acts as an emulsifying agent to stabilize the mixture.
Copyright:© 2002 Richard Megna - Fundamental Photographs
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