Sauces, dressings, and condiments, such as mayonnaise, benefit in obvious ways from the emulsifying properties of the egg yolk. While it is easy to observe the importance of a stable emulsion in mayonnaise or a dressing where one can witness the battle between immiscible liquids (typically water and fat) as they strive to separate from each other, emulsifiers play an important although less obvious role in other formulations.
Egg yolks can supply emulsification in baked goods, especially within the batter of sweeter formulations, such as cakes. Egg yolks also lend their emulsification properties to premium ice creams that look to natural ingredients to supply their decadent and delicious texture and taste.