Phospholipids are like a "Cupid!"

The foremost characteristic of phospholipids is that they are compatible with both water and oil.

Here we explain how they function in mayonnaise!

Mayonnaise is mainly made of oil, vinegar, and eggs.
Vinegar is water soluble.
While oil and water never mix,
why does mayonnaise blend smoothly together without separating?

Eggs contain high levels of phospholipids.
Phospholipids act as an intermediary between the oil and vinegar,
which would otherwise resist each other.
In this way, it helps them blend smoothly together and stop fighting.

The phospholipids found in eggs help mediate between the water and oil!
So phospholipids are like a friendly "Cupid!"