Multiple choice

Which of the following condiments taste is a product of nanoscale interaction between its constituents?

  1. Mustard sauce

  2. Ketchup

  3. Mayonnaise

  4. All of the above
Reveal answer Fill a bubble to check yourself
C Correct answer
Explanation

The nanostructure of lipids and proteins of mayonnaise contribute to its taste. They are combined into an emulsion as little droplets that are only a few hundred nanometers in size. So mayonnaise does not taste like eggs, oil or water. It is the interaction of the droplets' nanostructure, achieved through whipping and heating, that contributes to the taste and texture.

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