What is an emulsifier? What would be the difference between normal mayonnaise and mayonnaise that was not treated with an emulsifier?
?An emulsifier is a substance that has both hydrophilic and hydrophobic regions, allowing it to interact with both water-soluble and fat soluble substances. This is important in the preparation of foods, such as mayonnaise, as it allows the water-soluble components of mayonnaise to mix well with the lipids in the condiment. In the absence of emulsifiers, the mayonnaise would separate into two separate layers.
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