Which additive is essential for the manufacturing of whole egg mayonnaise?

Here's why:

* Mayonnaise is an emulsion, meaning it's a mixture of two liquids that don't normally mix (oil and water).

* Emulsifiers act as a bridge between these liquids, allowing them to blend together and create a smooth, stable product.

* Egg yolks are naturally good emulsifiers, containing lecithin which helps to bind the oil and water. However, additional emulsifiers are usually added to whole egg mayonnaise to ensure a stable, smooth texture and to improve shelf life.

Common emulsifiers used in mayonnaise include:

* Lecithin: This is a natural emulsifier derived from soybeans.

* Mono- and diglycerides: These are also derived from vegetable oils.

* Gum arabic: This is a natural gum that acts as an emulsifier.

While egg yolks themselves are a key component, they aren't the *sole* emulsifier. Additional emulsifiers are needed to produce a commercially viable whole egg mayonnaise.