What You Need to Know
The phospholipids in egg yolk adsorb at the oil‑water interface, reducing interfacial tension and forming a viscoelastic film that resists coalescence. Acidification protonates egg proteins, increasing their surface activity and further stabilizing the emulsion. Mustard mucilage and additional phospholipids can extend the stable oil fraction by ~10 %.
The Science
Primary Reaction
Formation of an oil‑in‑water emulsion via interfacial adsorption of lecithin and acid‑induced protein surface activity