Question

7 afsheens grandmother is teaching her how to make mayonnaise. she explains that mayonnaise is made using oil, salt, vinegar (or lemon juice), and egg yolks. lecithin in the egg yolks acts as an emulsifier. an emulsifier ________ multiple choice makes foods easier to digest reduces acidity of a food bleaches foods white suspends fat in water

Explanation:

An emulsifier is a substance that stabilizes an emulsion by preventing the separation of immiscible liquids. In the case of mayonnaise, oil and water - based components (vinegar or lemon juice) are immiscible. Lecithin in egg yolks acts to suspend the fat (oil) in the water - based phase, creating a stable emulsion. It has nothing to do with making foods easier to digest, reducing acidity, or bleaching foods.

Answer:

D. suspends fat in water