Mayonnaise is an example of which type of dispersion?

Mayonnaise is classified as an emulsion because it is a mixture of two immiscible liquids, typically oil and vinegar or lemon juice, that has been stabilized by an emulsifying agent, such as egg yolk. In this case, the lecithin found in egg yolk acts as an emulsifier, allowing the oil and vinegar to blend together smoothly.

Emulsions are characterized by the small droplets of one liquid dispersed within another, which is what occurs in mayonnaise. The stability of this type of dispersion is crucial, as it prevents the two liquids from separating, providing a consistent texture and cohesive flavor throughout the product. This property is what distinguishes emulsions like mayonnaise from suspensions, foams, and gels, which have different characteristics and structural properties.