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Mayonnaise Illustration and Icon
Mayonnaise
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A small bowl holds a thick, pale cream condiment with a smooth, glossy surface, representing a classic oil-in-water emulsion. In food science and biochemistry, this colloid consists of dispersed lipid droplets within an aqueous phase stabilized by egg yolk lecithin (phosphatidylcholine, PC). At the microstructural level, emulsion droplets form the internal phase within the bulk sauce matrix. Functionally, it serves as a spread or dressing base, providing texture, mouthfeel, and fat‑soluble flavor delivery.
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