Which is the best source of emulsification?

The best source of emulsification is eggs. Eggs contain lecithin, a natural phospholipid found in egg yolks, which acts as a powerful emulsifier. Emulsifiers stabilize mixtures of liquids that typically do not combine well, such as oil and water. The lecithin in eggs helps to break down fat droplets and disperse them evenly throughout a mixture, allowing for the creation of stable emulsions like mayonnaise and dressings.

While milk also contains emulsifying properties due to the presence of proteins and fat, it is not as concentrated as those found in egg yolks. Salt, on the other hand, is not an emulsifier; it enhances flavor but does not stabilize mixtures of fats and water. Flour does not serve as an emulsifier either; it is primarily used as a thickening agent in cooking and baking. Thus, eggs stand out as the most effective source for emulsification in this context.