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Food Science

Experiment: Using an Emulsifier to Create Homemade


Mayonnaise

Date: 8/11/16

By: Pretty Wanwarisa Krittiyasrisumet

Group members:
- Nene natthawan jitsuparp
- Proad Chutiwan Pattanavongthai
- Pay Viriya Unchaleevilawan
- Pretty Wanwarisa Krittiyasrisumet
Introduction

Polar (hydrophilic) and non-polar (hydrophobic) substances cannot be mix


together thoroughly because of the slightly charges and no charges. Polar
substances like water and vinegar can only dissolve in polar or ionic, which
contain fully charges or slightly charges. To mix polar substance like vinegar
and non-polar substance like oil together we need to use an emulsifier.
Otherwise, the result would come out as a heterogeneous mixture.
Heterogeneous mixture is the mixture that is not completely mixed together; the
substances are separated and dissimilar substances can be recognized by sight
for instance salt and pepper. According to Arrington (2016), homogeneous
mixture is the well mixed mixture, which we cannot identify or see each
substances in the solution by sight (para.2). Examples of homogeneous mixture
are like solution of sugar and water and solution of salt and water. The
Emulsifier is a molecule that has both a hydrophobic and a hydrophilic ends,
which can change the heterogeneous mixture into a homogeneous mixture.
Examples of emulsifier are soap and egg yolk.

In this mayonnaise experiment, we use egg yolk as our emulsifier to mix


vinegar and oil together. Oil will attach to the non-polar side of the emulsifier
and vinegar will attach to the polar side of the emulsifier. We developed our
own flavor of mayonnaise and we decided to make a cheese mayonnaise. We
also required decorating our dish, so that it meets the expectation of the judges.
Sensory characteristics: flavor, odor, texture and appearance are required to be
judge by the judges because the appearance affect the thought of the taster, if
the food looks good, then they would think that the taste and other factors will
be good as well. The purpose of this experiment is to learn how the emulsifier
works by using the demonstration from making mayonnaise using egg yolk as
an emulsifier to mix vinegar and oil together.

Hypothesis: If emulsifier helps making heterogeneous mixture into


homogeneous mixture, then vinegar and oil will mix together well and wont
separate.
Materials:

2 egg yolks 2-3 pinch of salt and pepper

1 cup of oil some peppermint leaves

cup of vinegar bowl

2 table spoons of mustard microwave

cup of grated cheese whisk

cup of macaronis spoon

3-5 sliced tomatoes knife

2 pieces of bread folk

2 pieces of ham toothpick

Salad vegetable dish

Oregano oven

1-2 teaspoon lemon juice

Procedure:

1. Put 2 egg yolks into the bowl


2. Add in 2 tablespoon of mustard
3. Whisk the 2 ingredients together
4. Slowly add in oil into the mixture (1 drop at a time at the beginning)
5. Continue whisking the mixture, while adding in the oil
6. Add 1-2 teaspoon of lemon juice and 2-3 pinch of salt and pepper
7. Add in cup of vinegar
8. Add about cup of grated cheese
9. Mix the mixture
10.Bake (toast) the bread approximately 3-5 minutes
11.Lay out the dish with salad vegetable and sliced tomatoes
12.Top the bread with ham and macaronis
13.Put another toast on top
14.Cut out the sandwich into small pieces
15.Lay those sandwiches on the plate and put the toothpick on the sandwich
16.Top the sandwich with some mayonnaise
17.Put mayonnaise into a bowl for the dipping
18.Decorate the dish with peppermint and oregano

Results:

Cheese Sandwich dish

This is the picture of the sandwich


and our mayonnaise. We decorated
the dish with vegetable, sliced
tomatoes and some macaroni
seasoning with oregano and the
mayonnaise we made. We also put
the mayonnaise into a little bowl for
the dipping. As a result, we won the
second place of all categories,
which were appearance, taste and
overall.

Making Mayonnaise

We whisked in the egg yolk, mustard


and oil together to create an
emulsion. The obstacle that we faced
was that the mixture didnt get
thicken, so we have to keep whisking
until the mixture looked better. This
used up a lot of energy. We were
having a lot of fun.

Discussion Section:

Q1. What was your groups strategy for developing your mayonnaise flavor?
When choosing the flavor of the mayonnaise, we thought about how the
mayonnaise going to taste like and will our mayonnaise able to get along with
the side dish that we have chosen, which ended up as sandwich. We were
thinking about something salty and cheesy when we thought about the food, and
so we ended up with choosing cheese as our mayonnaise flavor.

Q2. What was your groups strategy for developing your presentation?

After we have decided the mayonnaise flavor, we then think about the side dish.
In our mind, we wanted something that is easy to eat, dont take much time to
make and it need to taste well with cheese. Therefore, our side dish came out as
a ham sandwich.

Q3. What techniques or strategies did your group perform to successfully create
an emulsion? What were some sources of error?

To create a successful emulsion, the technique that we used when making


mayonnaise is that we added the oil into the mixture of mustard and egg yolk
very slowly, one drop at a time and keep whisking while adding in the oil.
However, there was an error, our mayonnaise was too light and it wasnt
thickened. I think it is because we were whisking too slow and the mixture
wont mix well together; after whisking for a while the mixture started to
thickened, but it doesnt came out as thick as the other or as in the video.

Q4. Was the flavor your group chooses successful in making a flavorful
mayonnaise? Why or Why not? What would you do differently in the future?

The flavor that we have chosen is quite successful; I think it goes well with the
mayonnaise and mustard that we added into the egg yolk. The flavor of the
mayonnaise didnt came out as strong as we thought; we got help by salt, pepper
and lime water because we werent able to dissolve in a lot of grated cheese, so
in the future I think we have to change from grated cheese to cheese powder of
other types of cheese that can easily dissolve.

Q5. Was your presentation effective to enhance the flavor of your mayonnaise?
Why or Why not? What would you do differently in the future?

I think the presentation of our dish was effective to enhance the flavor of our
mayonnaise because the arrangement on the plate make our mayonnaise looks
delicious and our sandwich goes well with the taste of the mayonnaise. In the
future, to make the presentation looks better, I would use a nicer plate and bowl
and also I would use more variety of vegetables to create a more colorful dish.

Q6. Which mayonnaise flavor and presentation do you think was most
successful for your class and why?

Paprika mayonnaise group is the most successful because of the taste and flavor
that it enhanced. The dish looked really nice and classic, and for me I felt like
eating the food from a restaurant. The taste of mayonnaise goes very well with
the side dish, which were the French fries.

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 provide appropriate in-text citations and APA
citations. Do not copy your friends and do not plagiarize.

As we know, fat is insoluble because it is a non-polar substance. This made it


difficult to digest especially when most of our bodies are water. According to
Dr. Gillaspy (2003-2016), fat clump together forming a large droplet as it moves
through the digestion parts (para.1). When fat reaches the small intestine the fat
hasnt be digested at all. It remained in a large droplet form until getting to the
bile. Bile is produced in the liver and stored in gallbladder. Fat globs are mixed
with the bile, creating and emulsion because bile contains bile salts, which act
as an emulsifier of fats. Bile breaks down fats into smaller droplets. Then they
will be digesting by fat-digesting enzyme called pancreatic lipase, which can
only digest on the surface of the fat.

Conclusion:

In conclusion, Ive learn how to make mayonnaise and understand better about
the emulsifier. It was really difficult to get a perfect mixture of non-polar and
polar substances because they dont mix together. We have to use the emulsifier
to mix in the hydrophobic and hydrophilic substances, which in this case is the
egg yolk.

References:
- Derrick Arrington, (2016). Homogeneous Mixture: Definition &
examples. Study.com. Retrieved from
http://study.com/academy/lesson/homogeneous-mixture-definition-
examples-quiz.html
- Rebecca Gillaspy, (2003-2016). Lipids digestion and absorption.
Study.com. Retrieved from http://study.com/academy/lesson/lipids-
digestion-and-absorption.html

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