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Chemistry

Continuous and Dispersed Phases

Quick fact

In mayonnaise, oil is the dispersed phase and water-based vinegar is the continuous phase, but adding too much oil can cause phase inversion, turning the mixture into a thick, stable emulsion.

Why this is interesting

You've probably shaken a bottle of salad dressing—why do the oil and water separate so quickly? The answer lies in the arrangement of their continuous and dispersed phases.