Mayonnaise is an emulsion derived by drizzling oil into egg yolks or whole eggs with seasoning and whisking until the blend thickens.
Mayo sometimes includes vinegar or lemon as a key ingredient because it increases the amount of oil the egg yolks can hold.
The pH of mayo varies depending on the ratio of eggs to vinegar. Commercial mayo is acidic with a pH ranging from 4.2 to 4.5. Healthy hair has a pH ranging from 4.0 to 5.5 so mayo lies within this range. Note, however, that the pH of mayo can at times fall below 4.
- Primarily proteins and fats/cholesterol.
- It is also very rich in vitamins: A, D, E, B1, B2 & B5
- Plus a wide array of minerals (including iron and zinc)
What's in egg whites?
- Mostly proteins.
The pH of egg yolks is c. 6.2 (weakly acidic)
The pH of egg whites is c. 9.3 (alkaline)
The pH of blended egg is c. 7.9 (weakly alkaline)
- Improves hair's moisture
- Boosts hair's shine
- Fortifies hair by providing nutrients not present in commercial shampoos. Lecithin and proteins in egg yolk are particularly useful for this function.
- Softens hair
- Makes hair more silky and manageable
- Sulfur in egg yolks helps to relieve dandruff
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