Emulsion in mayonnaise

As we known, water and oil do not mix up together because the density of water is higher than that of oil, thus the oil will upside the water. Emulsion is a mixture of two nonsoluble liquids that one liquid into other, in the form of drops. There are two kinds of emulsion: oil in water and water in oil while depends on whether the continuous phase is the water or oil. Mayonnaise is an example of oil in water emulsion consists egg yolk and oil that formed a stable emulsion by adding oil into egg yolk slowly and whisking it. The chemical makes emulsion stable is emulsifier, it helps two liquids come together and stay together: oil-loving ends surrounded the droplets of oil molecules, so they sit in water then mix the water and oily droplets. Phospholipids from egg yolk act as the emulsifier to stabilized the emulsion in mayonnaise.
The process of making butter just need to whisk the heavy cream until break the lipid droplets that makes the lipid stay together. When the structure of the lipid become more greater, the 'heavy cream' will making a solid state that is the butter. The differences between the homemade butter and the commercial butter are the color and texture. The commercial butter would more harder than that of the homemade butter because more chemical such as trans fatty acid would added into the butter that stabilized the emulsion. The commercial butter also more yellow than that of the homemade butter.
Most of fruits including polyphenol oxidase(PPO) and other enzymes. Those enzymes easy to react with oxygen, and then it create melanins that the fruit grows brown. The position of brown color will protect the inner of the fruits.
Denaturated the enzyme, separated the fruits and oxygen that making them could not react. It was some good methods for prevented the browning: blanching that denaturated the enzymes within the fruits, put the fruits into cold water and Vitamin C solution that slowed down the rate of browning, and dried the fruits.
Put the fruits or vegetables into Vitamin C solution is the best methods to prevent browning for different fruits or vegetables. The reason of it is Vitamin C would slow down the process of enzymatic browning while Vitamin C is an antioxidant that can slow down the activity of enzyme within fruits. On the other hand, Vitamin C can help to protect the fruits' cells against free radical damage such as enzymatic browning. Therefore, more Vitamin C means that the rate of browning will much slower.
The reason of why blanching is not good methods than put into Vitamin C solution is, the fruits or vegetables will too soft when blanching by boiling water. It had a bad changes of the texture for the fruits or vegetables.