What is the molecular structure of mayonaise?

Answer 1

This study examined partitioning of α-, β-, and γ-tocopherol and six polar antioxidants (Trolox, ferulic acid, caffeic acid, propyl gallate, gallic acid, and catechin) in mayonnaise. Partitioning of antioxidants between different phases was determined after separation of mayonnaise by either (a) centrifugation + ultracentrifugation or (b) centrifugation + dialysis. Antioxidants partitioned in accordance with their chemical structure and polarity: Tocopherols were concentrated in the oil phase (93-96%), while the proportion of polar antioxidants in the oil phase ranged from 0% (gallic acid and catechin) to 83% (Trolox). Accordingly, proportions of 6% (Trolox) to 80% (gallic acid and catechin) were found in the aqueous phase. Similar trends were observed after dialysis. After ultracentrifugation, large proportions of polar antioxidants were found in the emulsion phase and the precipitate (7-34% and 2-7%, respectively). This indicated entrapment of antioxidants at the oil-water interface in mayonnaise. The results signify that antioxidants partitioning into different phases of real food emulsions may vary widely.

Answer 2

Mayonaise is an emulsion made from vegetable oil, egg yolks, and vinegar...so there is no "molecular structure" in the true sense of the word. It is more colloidal in nature.

Answer 3

Eggs

Answer 4

Do you realize how many ingredients go into making mayonnaise? There's soybean oil, water, whole eggs and egg yolks, vinegar, lemon juice, salt, sugar, dried onions, dried garlic, paprika, calcium disodium edta (to protect the flavoring)--just to name a few.

Answer 5

An emulsion of oil, protein and acid.

Answer 6

i dont know but once opened keep it refregiated