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Food Science 10
Sriracha Mayonnaise
Thamonphan Nontapatamadul (Baifern)
G.1004
December 1, 2015
Introduction
Before you do any experiment, you should
understand their basic chemical, for example,
mayonnaise has the basic chemical called
emulsifier. An emulsifier is a molecule with a
hydrophobic end and a hydrophilic end, which
changes a heterogeneous mixture into a
homogeneous mixture. Hydrophobic is waterrepelling, or water-fearing and Hydrophilic is
water-loving. A mixture is a combination of
two or more substances in which each
substance keeps at least some of its original
properties. Heterogeneous is dissimilar
substances can be recognized by sight (Salt
and Pepper) and Homogenous is dissimilar
substances cannot be recognized by sight
(Salt and Water).
In this experiment, we make mayonnaise.
Mayonnaise is a mixture that has oil and
water. The mixture will not be homogeneous if
we do not put the emulsifier which is egg yolk
because water is hydrophilic and oil is
hydrophobic. Therefore, mayonnaise is
homogeneous because egg yolk help mixing
oil and water. The purpose of this experiment
Mahidol University International Demonstration School
Materials
1.Egg yolk
2.Mayonnaise
3.Salt
4.Sugar
5.Lemonade
6.Cheese
7.Mustard
8.Oil
9.Sriracha sauce
10. Bowl
11. Vegetables
12. Spoon
13. Pepper
14.
15.
16.
Chicken
Whisk
Microwave
Procedure
1.Put 4 table spoons of pasteurized
egg yolk and whisk it.
2.Slowly drop oil with a dropper.
3.Whisk the egg yolk while adding
oil.
4.After they set, add in table
spoon of mustard.
5.Stir it well and add a pinch of salt
and sugar.
6.Add 1 table spoon of lime juice.
7.Melting cheese and put it in
mayonnaise.
8.Add Sriracha sauce and stir it well.
9.Put and set the vegetables on the
plate.
10. Put the chickens on the
vegetables.
Mahidol University International Demonstration School
Discussion
1.
What was your group 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?
We made research for our mayonnaise
taste. We also chose chickens and
eating with Sriracha mayonnaise
Mahidol University International Demonstration School
Conclusion
In conclusion, I have learned and proved
that emulsifier can really help polar and nonpolar substances mix. I also know that egg
yolk is an emulsifier for making mayonnaise.
Moreover, this lesson teach me about how to
make mayonnaise and create new taste of it.
For errors in this experiment, our
mayonnaise is a little bit too salty and we
almost not finish the mayonnaise in time.
Next time, I will do it faster and taste the taste
anytime I put ingredients. However, I feel
very thankful teachers and my classmates
for voting my mayonnaise to be the best
mayonnaise.