Egg yolks are often used as a stabilizer or emulsifier in fo

Egg yolks are often used as a “stabilizer” or “emulsifier” in food preparation because it contains lecithin (essentially the lipid phosphatidylcholine), preventing separation of the fat and water components of the food product. Speculate as to why.

Solution

Egg yolk lecithin\'s amphiphilic properties stabilizes the emulsion by coating the oil droplet-surface with their hydrophobic tails anchored in oil phase and their polar heads anchored in aqueous phase of the biphasic emulsion. The lecithin arranges itself on the oil-water interphase and stabilizes the emulsion by reducing the interphasial tension.