By inquiring about the product information of domestic brands of soybean oil, we know that soybean oil is easy to emulsify when it meets egg yolk, vinegar, mustard, alcohol and other substances. Among them, vinegar is the emulsifier of soybean oil, so soybean oil can be emulsified under acidic conditions, and it needs to be stirred and mixed evenly under this condition.

Soybean oil can not only be emulsified under acidic conditions, but also be mixed with other liquids, heated to about 40-60℃ and then stirred evenly. It should be noted that emulsified soybean oil may affect its shelf life and taste. It is recommended to store it in time after use and pay attention to maintaining its quality and freshness.