Food Science

Creating an Emulsion: Homemade Mayonnaise

Blue Cheese
and Tuna

Mayonnaise
(Fah Noey Mai Sing)

Fah Phu-fah Nontamongkoltorn

1st December 2015
1004 (2)

Introduction:
In food science our topic this quarter is basic of chemistry. In basic of
chemistry, we learn about: atoms, molecules, bonding, polar, non-polar,
hydrophilic, hydrophobic, emulsifier, heterogeneous, homogeneous, mixture
and their meaning.

Materials:
1. Bowl
2. Whisk
3. Spoon
4. Toaster
5. Bread
6. Tomato
7. Vegetable Oil
8. Pasteurized Egg Yolk
9. Salt
10.
Sugar
11.
Vinegar
12.
Milk
13.
Lime Juice
14.
Mustard
15.
Sour cream
16.
Blue Cheese
17.
Tuna

Procedure:
(Mayonnaise)
1. Put egg into the bowl and stir
2. Add a spoon of mustard into the bowl and hardly stir
3. Slowly add drops of oil while stirring (3 minutes)
4. 1 table spoon of vinegar (colour has to change)
Another bowl
(Blue cheese)
1. Put the sour cream into the bowl (less than mayonnaise)
2. Crumb the blue cheese and put in the bowl. Stir them
3. Add some butter milk
Mixed both bowl together then added tuna.

Data:

In processing
We were about to
add tuna in the
mayonnaise.

This is our final

product.

Discussion:
Q1. What was your groups strategy for developing a new mayonnaise
flavor? What was your strategy for the presentation of the mayonnaise,
knowing that the teachers and students would be evaluating using all their
senses?
A1: We developed Blue Cheese with Tuna. By
Q2. What technique or strategy did your group perform to successfully create
an emulsion?
A2: We added some milk so it will become more milky then we added tuna in
it so it will not be that milky anymore.
Q3. What was the most difficult part about creating an emulsion?
A3: When we stir the egg yolk and mixed with oil its the most difficult
because when we drop some oil in the bowl and we need to stir them and by
stirring it. Its not allowed to separate between egg yolk and the oil so we
need to gently drop.
Q4. Was the added flavor your group choose successful in making a delicious
mayonnaise? Why or why not?
A4:
Q5. Was your presentation effective to enhance the flavor of the mayonnaise
for the sensory evaluation panel? Why or Why not?
A5:
Q6. Which mayonnaise flavor and presentation do you think was the most
successful in your class? Why?
A6: Sriracha sauce because their flavor go well with their chicken.
Q7. Your body is mostly made of water. What happens when you eat fat? If
fat is non-polar and water is polar, how do you digest fat? Research what
emulsifier your body uses to solve this problem and explain.
A7:

Conclusion: