Advanced Higher Health And Food Technology Practice Questions - Advanced Higher Health And Food Technology (Qualifications Scotland SCQF Level 7) Exam

Which component of egg yolk acts as a natural amphiphilic emulsifier to stabilize mayonnaise, an oil-in-water emulsion?

Ovalbumin Vitellin Lecithin (phosphatidylcholine) Avidin

Correct Answer:

Lecithin (phosphatidylcholine)

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