What biomolecules does mayonnaise have?

Mayonnaise is an oil-in-water emulsion, stabilized by lecithin from egg yolk. It also contains water, egg yolk, vinegar, mustard, sugar, salt, and spices.

The main biomolecules in mayonnaise are:

Lipids: Mayonnaise is mostly made up of lipids (oils), including:

- Unsaturated fatty acids, such as oleic acid (omega-9), linoleic acid (omega-6), and alpha-linolenic acid (omega-3)

- Saturated fatty acids, such as palmitic acid and stearic acid

Proteins: The proteins in mayonnaise come mainly from the egg yolk, and include:

- Phosphoproteins, such as lecithin

- Lipoproteins, such as low-density lipoprotein (LDL) and high-density lipoprotein (HDL)

Carbohydrates: Mayonnaise contains small amounts of carbohydrates, including:

- Sugars, such as glucose and fructose

- Starch, from mustard seeds

Other: Mayonnaise also contains water, vinegar, mustard, spices, and salt.

- Vinegar is a condiment made from acetic acid, which is produced by the fermentation of ethanol.

- Mustard seeds are a type of seed that is used to make mustard, a condiment with a pungent flavor.

- Spices are typically used to add flavor to mayonnaise, and can include black pepper, garlic, and paprika.

- Salt is a mineral that is used to enhance the flavor of mayonnaise and to preserve it.