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Keeping oil and water together in mayonnaise

Pour oil and water into a jar, shake them hard, and they will quickly separate back into two layers. Yet mayonnaise stays a thick, stable sauce because vigorous whisking breaks the oil into microscopic droplets, while emulsifiers in the egg yolk coat those droplets and stop them from recombining.

3–5 min

Questions you could explore

  • What is the difference between an emulsion and a solution?
  • What roles do mixing and emulsifiers play?

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Keeping oil and water together in mayonnaise | Speech Topic | speaking.app