Emulsifying capacity of fats?

Question

Emulsifying capacity of lard, margarine, shortening and butter?

Answer 1

Lard, margarine, shortening and butter have no natural emulsifying capacity.  Fats and oil only need to be emulsified when mixing with water or an aqueous solution.

For example the lecithin from the yolks is used as an emulsifier to make Mayonnaise.

Eggs are often added to cake recipes to keep any added lard, margarine, shortening or butter emulsified until the batter solidifies.  This keep the fat from rising to the top of the cake.