Question

What is the function of an emulsifier in a food system like mayonnaise?

• A. To enhance sweetness
• B. To stabilize a mixture of immiscible liquids
• C. To increase acidity
• D. To preserve color

Hint:

Without an emulsifier, products like mayonnaise or salad dressings would quickly separate into oil and water layers.

Answer 1

The Correct Option is B

Concept: An emulsion is a mixture of two immiscible liquids, such as oil and water. In food systems like mayonnaise, oil and water would naturally separate due to differences in polarity. An emulsifier is added to stabilize this mixture. Common emulsifiers (e.g., lecithin in egg yolk) have:

• A hydrophilic (water-attracting) end
• A hydrophobic (oil-attracting) end

This dual nature allows them to reduce surface tension and keep oil and water uniformly mixed.
Step 1: Understand the problem in emulsions.
Oil and water do not mix naturally and tend to separate over time.
Step 2: Role of emulsifier.
An emulsifier:

• Forms a stable interface between oil and water
• Prevents separation
• Improves texture and consistency

Step 3: Analyze the options.

• Enhance sweetness – unrelated
• Stabilize immiscible liquids – correct
• Increase acidity – unrelated
• Preserve color – unrelated

Step 4: Select the correct function.
Thus, emulsifiers stabilize mixtures like mayonnaise by keeping oil and water combined.