Emulsifying properties of egg yolk
Egg yolk is composed of large amounts of surface active components, such as different protein species and phospholipids. These surface active components can form an interfacial film between anoil phase and a water phase and thereby stabilize an emulsion. Egg yolk is therefore used in many foodemulsions, such as mayonnaise and dressings. Some authors have proposed that the low-density lipoprotein,