FOOD SCIENCE

Using an Emulsifier to Create Home-

made Mayonnaise

November 11, 2016

Sand, Nataphan Soontornworasate

Namo, Sarisa Kiettivuti

Noey, Rujira Laorujiralai
Toto, Bralee Somyarak
View, Nuttaya Techapermphol
Introduction

Did you know that many foods in our daily life is made by emulsion? Cake, milk and
mayonnaise are some example of foods that made by emulsion. Emulsifying is the
process when you mix two or more mixtures that cannot combine well together with the
substances that can be mixed with both oil or non-polar substance and water or polar sub-
stance called emulsifier. This made them be able to combine together. As we know that
mixing oil and water is impossible, but it can be possible if we add up emulsifier which is a
soap. The reason why oil and water cannot mix together without emulsifier is that because
water is a substance that has a slightly charge and can only attract with the substances
that also have a charge or also known as polar substance while oil is a non-polar sub-
stance which cannot attract with polar molecules or cannot mix with polar substance. By
the way, emulsifier have both polar and non-polar molecules so they will attract to both
substance and this made them mixed well together. As mentioned above that many food
product in our daily life are made by using emulsion makes the emulsion very important to
the food industry. Without emulsion, many food products will not be mix together or even
cannot be made.

In this experiment, we made mayonnaise which is homogenous substance to ex-

plain the emulsion by mixing vinegar, lime juice, and oil together with emulsifier which is
egg yolk and it is the main mixture in mayo. Egg yolk helps non-polar substance and polar
substances blended well together because in egg yolk has protein lecithin which has a
unique structure so it can interact with both polar and non-polar substances. Nowadays,
there are many chemical ingredients that people put in food so there are many emulsifier
that made up with the chemical mixture so egg yolk is a common, healthy, organic, and
safe emulsifier.

Purpose: The purpose of this experiment is to understand how mixtures, which cant mix
together, combined together by emulsifying.

Hypothesis: If we add more amount of oil, then the mayo will be more sticky.
Materials

Mustard (Optional)
2 egg yolks
2 cups Of Oil
Cherry Tomato (Optional)
Whisk
Spoon
Rounded Edge Bowl or Normal Bowl
Plate
Bread (toast)
Boiled shrimp
Green oak (Vegetables of your choice)
4 tbsp. Of Lime juice
Small toothpicks
TomYum Flavoring (Optional)

Method/Procedure

1. Prepare ingredients and tools

2. Whisk 2 egg yolks with a whisk in a bowl until they rise
3. Add mustard and continue whisking egg yolks along with mustard
4. Slowly drip some oil into the mixture as you continue whisking
5. Whisk the mixture until it become homogeneous
6. Add Tomyum flavoring into the mixture
7. Gently stir until the mixture are mixed well
8. Pour the mixture into a cup
9. Prepare toast, vegetables, and boiled shrimp
10. Make a sandwich with toast shrimp and vegetables
11. Decorate the plate
12. Ready to serve
Photograph

whisking mixtures together and preparing the sandwiches

Result

This is our tomyumkung mayonnaise. We

served with mini sandwiches which filling
with shrimps, tomatoes, and green oak.
Discussion section

Q&A

Q1: What was your groups strategy for developing your mayonnaise flavour?
ans We add mustard and lime juice to decrease the smell of egg yolk and add more oil to
make the mayo more sticky.

Q2: What was your groups strategy for developing your presentation?
ans We served our tomyumkung mayo with mini sandwiches, boiled shrimp, and veg-
etable. The mini sandwich and boiled shrimp are easy for the tester to dip and eat.

Q3: What techniques or strategies did your group perform to successfully create an emul-
sion? What were some sources of error?
ans Our techniques are we add oil bit by bit then stir constantly until it become mayon-
naise and we decrease the smell of egg yolk by adding the mustard.

Q4: Was the flavour your group choose successful in making a flavourful mayo? Why or
why not? What would you do differently in the future?
ans The flavour which is tomyumkung was almost successful but it still have stinky smell of
egg and our flavour is tomyumkung but there are no texture go shrimp in our mayo so this
made our mayo fail so in the future if we do tomyumkung flavour we should add the texture
of shrimp or may change the name from tomyumkung to the only tomyum.

Q5: Was your presentation effective to enhance the flavour of your mayo? Why or why
not? What would you do differently in the future?
ans Our presentation effective to enhance the flavour of mayo because when the tester
comment our mayo, then we would think about it and do it better. In future, we would like
to improve our mayo flavour by following the comment from testers.

Q6: Which mayonnaise flavour and presentation do you think was most successful for your
class and why? (It can be different group for each).
ans I think my group was the most successful even though many people will not agree with
because tomyumkung flavour is the most classic flavour which is the traditional taste of
Thailand and many foreigners like it and our mistake was only a stinky smell of yolk and
the shrimp were already cool down. By the way, our presentation is not terrible and for the
appearance, I think we did it well.

Q7: Research!
Your body is made of mostly water. What happens when you eat foods high in fat if fat
is non-polar and water is polar? How do you digest fat? Research this question and pro-
vide appropriate in-text citations and APA citations. Do not copy your friends and do not
plagiarise.
Even fat is a non-polar substance which cannot dissolve in water and our body is made of
mostly water but our body can digest fat by lipase and bile. The lipase is secreted from the
pancreas which can break fat down into fatty acid and glycerol. The bile is secreted from
the liver and stored in gall bladder then it will secrete into the small intestine to emulsifies
fat in particular. So the body will absorb fat in form of fatty acid and glycerol for a source of
energy (M.R. Anglin, 2016).

Conclusion

Lastly, we did this experiment to explain how the emulsifier work and we know that mix-
tures that cannot combine together will be combined if we add up emulsifier. Egg yolk is
the most common emulsifier and it contains lecithin which is the protein that can mix up
with both non-polar and polar substances. By the way, our groups problem are egg yolks
smell, no texture of shrimp, and shrimps are cool so to solve these problems is add more
texture of shrimp so it will decrease the smell of yolk and before serving, the shrimps
should be heated up.

Reference

wiseGEEK(2016). What are the Steps of Fat Digestion?

Retrieved from http://www.wisegeek.org/what-are-the-steps-of-fat-digestion.htm