mayonnaise
Egg yolk helps stabilize oil and acidic liquid. This topic is part of Food Science within Science & Nature. This page currently draws on 6 supporting questions, with answers and bonus facts available below.
mayonnaise trivia questions
Mayonnaise is an emulsion mainly of oil and what?
Answer: Egg yolk
Bonus fact: Egg yolk helps stabilize oil and acidic liquid.
What compound in egg yolk acts as an emulsifier in mayonnaise?
Answer: Lecithin
Bonus fact: Lecithin helps oil and water remain mixed.
Mayonnaise is what type of emulsion?
Answer: Oil-in-water
Bonus fact: Tiny oil droplets are dispersed through a water-based phase.
Mayonnaise is an emulsion of oil and what water-based ingredient mixture?
Answer: Egg and acidic liquid
Bonus fact: Egg yolk lecithin helps stabilize the emulsion.
What traditional ingredient was used to make dinakdakan creamy before mayonnaise became a common substitute?
Answer: Pig brain
Bonus fact: Modern recipes often replace the traditional brain with mayonnaise for convenience and a milder texture.
Which condiment is a stable emulsion of oil, water-based ingredients, and egg yolk?
Answer: Mayonnaise
Bonus fact: Lecithin in egg yolk acts as an emulsifier.