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.