The emulsifying property of mayonnaise is attributed to:

Correct option is B

Lecithin, a phospholipid found in egg yolk, acts as an emulsifier in mayonnaise. It has both hydrophilic (water-attracting) and hydrophobic (fat-attracting) properties, which help disperse fat molecules into the aqueous phase, preventing separation. This allows oil and water, two immiscible substances, to blend smoothly, creating a stable, creamy emulsion.
Information Booster:
Lecithin is widely used in the food industry to stabilize emulsions. Apart from mayonnaise, it is also present in salad dressings, chocolates, and margarine to prevent ingredient separation. Its amphiphilic nature makes it a key component in food processing.
Additional Knowlegde:
· Bromelain: A proteolytic enzyme found in pineapples, primarily used as a meat tenderizer. It does not contribute to emulsification.
· Pepsin: A digestive enzyme that breaks down proteins in the stomach; it has no role in emulsification.
· Ovoglobulin: A protein in egg white known for its foaming properties, not for stabilizing emulsions.