Class 12 Exam > Class 12 Questions > Why is the emulsion stable with the egg yolk?...
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Why is the emulsion stable with the egg yolk?
- a)Due to presence of fat in it.
- b)Due to presence of lecithin in it.
- c)Due to presence of albumin in it.
- d)Due to presence of proteins in it.
Correct answer is option 'B'. Can you explain this answer?
Most Upvoted Answer
Why is the emulsion stable with the egg yolk?a)Due to presence of fat ...
Explanation:
Emulsion is a mixture of two immiscible liquids, where one liquid is dispersed in the other liquid in the form of small droplets. An emulsifying agent is required to stabilize the emulsion and prevent the separation of the two liquids. Egg yolk is one such emulsifying agent.
Presence of Lecithin:
Egg yolk contains a phospholipid called lecithin, which is a natural emulsifier. Lecithin has a hydrophilic head and a hydrophobic tail, which makes it capable of forming a stable emulsion by reducing the surface tension at the interface between the two immiscible liquids. The hydrophilic head of lecithin binds with water molecules, while the hydrophobic tail binds with oil droplets. This creates a stable emulsion, which does not separate easily.
Role of Lecithin in Emulsification:
Lecithin molecules form a protective barrier around the oil droplets, preventing them from coalescing and forming larger droplets. The emulsion remains stable due to the presence of lecithin, which prevents the oil droplets from coming together and separating from the water phase. This makes egg yolk an excellent emulsifying agent for making mayonnaise, hollandaise sauce, and other emulsified sauces.
Conclusion:
In conclusion, the presence of lecithin in egg yolk makes it an excellent emulsifying agent. Lecithin molecules form a stable emulsion by reducing the surface tension at the interface between the two immiscible liquids. This makes egg yolk a popular ingredient in the food industry for preparing emulsified sauces, dressings, and other products that require stable emulsions.
Emulsion is a mixture of two immiscible liquids, where one liquid is dispersed in the other liquid in the form of small droplets. An emulsifying agent is required to stabilize the emulsion and prevent the separation of the two liquids. Egg yolk is one such emulsifying agent.
Presence of Lecithin:
Egg yolk contains a phospholipid called lecithin, which is a natural emulsifier. Lecithin has a hydrophilic head and a hydrophobic tail, which makes it capable of forming a stable emulsion by reducing the surface tension at the interface between the two immiscible liquids. The hydrophilic head of lecithin binds with water molecules, while the hydrophobic tail binds with oil droplets. This creates a stable emulsion, which does not separate easily.
Role of Lecithin in Emulsification:
Lecithin molecules form a protective barrier around the oil droplets, preventing them from coalescing and forming larger droplets. The emulsion remains stable due to the presence of lecithin, which prevents the oil droplets from coming together and separating from the water phase. This makes egg yolk an excellent emulsifying agent for making mayonnaise, hollandaise sauce, and other emulsified sauces.
Conclusion:
In conclusion, the presence of lecithin in egg yolk makes it an excellent emulsifying agent. Lecithin molecules form a stable emulsion by reducing the surface tension at the interface between the two immiscible liquids. This makes egg yolk a popular ingredient in the food industry for preparing emulsified sauces, dressings, and other products that require stable emulsions.
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Community Answer
Why is the emulsion stable with the egg yolk?a)Due to presence of fat ...
The correct answer is Option B.
Lecithin works as an emulsifier which stabilises the emulsion.
Lecithin works as an emulsifier which stabilises the emulsion.
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Why is the emulsion stable with the egg yolk?a)Due to presence of fat in it.b)Due to presence of lecithin in it.c)Due to presence of albumin in it.d)Due to presence of proteins in it.Correct answer is option 'B'. Can you explain this answer? for Class 12 2025 is part of Class 12 preparation. The Question and answers have been prepared according to the Class 12 exam syllabus. Information about Why is the emulsion stable with the egg yolk?a)Due to presence of fat in it.b)Due to presence of lecithin in it.c)Due to presence of albumin in it.d)Due to presence of proteins in it.Correct answer is option 'B'. Can you explain this answer? covers all topics & solutions for Class 12 2025 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for Why is the emulsion stable with the egg yolk?a)Due to presence of fat in it.b)Due to presence of lecithin in it.c)Due to presence of albumin in it.d)Due to presence of proteins in it.Correct answer is option 'B'. Can you explain this answer?.
Why is the emulsion stable with the egg yolk?a)Due to presence of fat in it.b)Due to presence of lecithin in it.c)Due to presence of albumin in it.d)Due to presence of proteins in it.Correct answer is option 'B'. Can you explain this answer? for Class 12 2025 is part of Class 12 preparation. The Question and answers have been prepared according to the Class 12 exam syllabus. Information about Why is the emulsion stable with the egg yolk?a)Due to presence of fat in it.b)Due to presence of lecithin in it.c)Due to presence of albumin in it.d)Due to presence of proteins in it.Correct answer is option 'B'. Can you explain this answer? covers all topics & solutions for Class 12 2025 Exam. Find important definitions, questions, meanings, examples, exercises and tests below for Why is the emulsion stable with the egg yolk?a)Due to presence of fat in it.b)Due to presence of lecithin in it.c)Due to presence of albumin in it.d)Due to presence of proteins in it.Correct answer is option 'B'. Can you explain this answer?.
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