Food Science

Creating an Emulsion : Homemade Mayonnaise

13/10/14
Pong, Kittikhom Wannapak
Non, Tanarut Lerdsuwanrut
Jidd, Vorawan Chanvorawit
Nat, Nahatai Kanjanavarut
Introduction: Emulsifier is the molecule that has one side ends in
hydrophobic and another side end in hydrophilic. The side that have
hydrophilic will be dissolve in water but the side that end in
hydrophobic will dissolve in oil.
Purpose of Experiment: To help us understand how the emulsifier
works.
Material: - Pasteurized egg yolk
- Mustard
- Vinegar/Lime juice
- Strawberry juice
Procedure:
1. Obtain a mixing bowl, whisk, pasteurizing egg yolk, vinegar, mustard
and oil from your teacher.
2. Combine pasteurizing egg yolk and mustard together, whisk quickly
for a few minutes.
3. Add oil slowly, only a few drops at a time, to the mixture. Continue
to whisk the mixture quickly.
4. Add a small spoonful of vinegar to the mixture, and continue to
whisk.
5. If you mixed your ingredients slowly and continually whisked, you
will have create your own homemade mayonnaise!
6. Add flavor and whisk!
Result : In our result, the strawberry mayonnaise was not very
successful compared to the other groups. The reason was we put the
oil too fast on the fist time that we mixed egg yolk and mustard. So the
result came up that the mayonnaise that we made were too liquidly
and it made the taste of the mayonnaise change. However, the
strawberry flavor that we used had very good taste and smell.
Analyzing Results :
1. What was the most difficult part about creating an emulsion?
- The most difficult part is when we try to mix the oil and egg yolk
together because if we add too much oil, mayonnaise will taste very
bad and its hard to fix.

Food Science

2. What technique or strategy did your group perform to successfully

create an emulsion?
- Our technique is to beat the egg yolk very fast and try to add the oil
slowly drop by drop.
3. Was the added flavor your group choose successful in making a
delicious mayonnaise? Why or why not?
- Yes, because when strawberry combine with the mayonnaise is make
the mayonnaise smell very good and eventually our group did it well.
4. Which mayonnaise flavor do you think was the most successful in
your class?
- Wasabi was the most successful in class because when they added
the flavor, it was very tasty.
5. Which mayonnaise flavor was the teachers choice and which was
the students choice?
- Chilly Lemon was the most prefer from teachers. Cheese and Sour
cream were the most prefer from students.
Conclusion : This experiment help us understand more how the oil
which is the emulsifier works to make a good mayonnaise seems to be
too liquidly. Next time that we do it we will try to add oil slower and
whisk it faster so mayonnaise will be better.