Mayo is an emulsion of eggs and oil.
To combine two liquids together in an emulsifier... also known as the wetting agent known as a stabilizer, thickener, or emulsifier.
I'd say the emulsifier is in salad dressings both to combine liquids and for use as a thickener and stabilizer, and because it's 'wet'.
It is a binder that keeps the acid and vinegar from separating. It could be lemon and olive oil or oil and vinegar.
To disperse the oil.
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