Question

Why in mayonnaise the oil and water aren't separated

Answer 1

Hello here it is

Step-by-step explanation:

The smaller the droplets, the thicker and whiter the mayonnaise. The droplets of oil are suspended in the small amount of water supplied by the yolk and vinegar. They're so tightly packed, they can barely move, but stay separated from one another because they're coated with a thin layer of emulsifiers.

Answer 2

mayonnaise contains an extra substance, called an emulsifier, which is used to unite the two immiscible ingredients to form a stable, usable emulsion. The emulsifier is made from a hydrophilic (water-loving) head and a hydrophobic (water-hating) tail, which work together to stop the oil from separating out.