Emulsification – Property Of Egg And Its Healthy Variation

Eggs are a nutrient-dense food widely used in cooking for their unique functional properties, including emulsification, foaming, and binding. Lecithin in egg yolk plays a central role in emulsification, enabling oil and water to form a stable blend in foods such as mayonnaise (Patel & Naik, 2020). This study focused on developing mayonnaise using the emulsification property of eggs with three healthy variations: rosemary mayonnaise, mint mayonnaise and chilli flakes. Each was evaluated for nutritional value, cost, shelf life, and sensory quality. Among the variations, mint mayonnaise showed better organoleptic acceptability and enhanced nutrition. The findings highlight how functional properties of eggs can be retained while creating healthier culinary alternatives.