Mayonnaise is also a mixture of oil and vinegar, but the two liquids do not separate.This is because the formula also contains egg yolk,which is a strong emulsifier. The egg yolk forms a layer around each of the tiny droplets and holds them in suspension.
The harder the mayonnaise is beaten to break up the droplets, the more stable the emulsion becomes. All emulsions, whether permanent or temporary, form more easily at room temperature, because chilled oil is harder to break up into small droplets.
Other stabilizers are used in some preparations. Cooked dressing uses starch in addition to eggs. Commercially made dressings may use such emulsifiers as gums, starches, and gelatin.
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