A particularly important emulsifying agent in egg yolk is:
A) Vitelline
B) Lecithin
C) Avidin
D) Biotin
E) None of these

Name: A particularly important emulsifying agent in egg yolk is: A) Vitelline B) Lecithin C) Avidin D) Biotin E) None of these
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Question

Quizplus · Accepted Answer

Lecithin is the correct answer because it is a fat that is essential in the cells of the body and can be found in many foods, including soybeans and egg yolks. It is used as an emulsifier, allowing fats and oils to mix with water.

A Particularly Important Emulsifying Agent in Egg Yolk Is