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Shruti Gaur | Nutritionist on Instagram: "Detailed explanation - Mayonnaise does not burn easily because it is an oil-in-water emulsion, meaning tiny droplets of oil are dispersed in water with the help of egg yolk emulsifiers. This high water content prevents the temperature from rising quickly, as the water must evaporate before the oil can reach its smoke point. The emulsifiers in egg yolk also help stabilize the mixture, slowing down separation and overheating of the oil. As a result, mayonn
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