Question

Почему майонез является эмульсияй?

Answer 1

В нём есть эмульгатор. И 2 не смешивающиеся жидкости. Вода + молочный жир + эмульгатор (белок и лецитин).

Answer 2

Mayonnaise as an Emulsion

Mayonnaise is considered an emulsion because it is a mixture of two immiscible substances: oil and water. Emulsions are colloidal systems in which one liquid is dispersed as small droplets within another liquid. In the case of mayonnaise, oil is dispersed as tiny droplets in water.

The emulsifying agent in mayonnaise is egg yolk, which contains lecithin. Lecithin is a natural emulsifier that helps stabilize the emulsion by reducing the surface tension between oil and water. It forms a protective layer around the oil droplets, preventing them from coalescing and separating from the water.

The process of making mayonnaise involves slowly adding oil to a mixture of egg yolk, vinegar or lemon juice, and seasonings while continuously whisking or blending. The mechanical action of whisking or blending helps disperse the oil into tiny droplets and incorporate it into the water phase, creating a stable emulsion.

The emulsion in mayonnaise is thermodynamically unstable, meaning that it has a tendency to separate over time. However, the presence of lecithin and the continuous agitation during preparation help maintain the stability of the emulsion by preventing the oil droplets from coalescing and rising to the surface.

It's worth noting that commercial mayonnaise often contains additional stabilizers, such as modified food starch or xanthan gum, to further enhance the stability and texture of the emulsion.

In summary, mayonnaise is an emulsion because it is a mixture of oil and water stabilized by an emulsifying agent, which in this case is egg yolk containing lecithin. The continuous agitation during preparation and the presence of stabilizers help maintain the stability of the emulsion.