Mayonnaise is technically a liquid, but it's more specifically classified as an emulsion, which is a special type of liquid.
Here's why:
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Definition of a Liquid: A liquid is a state of matter that has a definite volume but no fixed shape. It can flow and conform to the shape of its container.
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Mayonnaise as an Emulsion: Mayonnaise is an emulsion of oil and water, stabilized by egg yolk. An emulsion is a mixture of two or more liquids that are normally immiscible (unmixable or unblendable). In mayonnaise, tiny droplets of oil are dispersed throughout a water-based solution, and the egg yolk acts as an emulsifier to keep the oil and water from separating.
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Why it's tricky: Because of its high viscosity (thickness), mayonnaise doesn't behave like a typical liquid like water. It doesn't easily pour or spread.
Therefore, while you might not think of mayonnaise as "liquid" in the same way you think of water or juice, its composition and properties technically qualify it as a liquid emulsion.
