Loading…
Loading…
GCSE Food Preparation and Nutrition · key term
A natural emulsifier found in egg yolk and soya, used to stabilise emulsions such as mayonnaise.
Used by AQA
Specification 3.3.2.3 · Paper 1
Revise: Emulsion SaucesEgg yolk contains lecithin, a natural emulsifier used in mayonnaise.
An emulsifier found in egg yolk, used to stabilise mayonnaise.
Name the emulsifier precisely: egg yolk contains lecithin. Vinegar supplies the watery liquid in mayonnaise; it is not the emulsifier.
Create a free account to read GCSE Food Preparation and Nutrition revision notes for your exam board and track your progress.