Sie sind auf Seite 1von 5

Mayonnaise Lab Report

Food science

Instructor
Ms.Natamon Rittilertnapa

Members
Kasin Kasintorn (Fah) 6161043 1001
Kevin Tejasen (Nine) 6161158 1001
Jatuporn Sartpant (Sea) 6161142 1001
Natcha Euasak (Nurse) 6161156 1001

Oct 29, 2018


Introduction :
Atom is the most smallest and basic building block of everything. Molecule is the
most smallest particle in an element or compound that has the same chemical properties of
the element that it came from. When two molecules are attracted to each other it’s called
bonding process. Bonding is classified into two types; non-polar and polar bonding.
Non-polar bonding is when two atoms share electrons equally. Polar bonding is when two
atoms share electrons unequally. Non-polar molecules that clump together when mixed with
water are said to be hydrophobic (hates water), polar bond or molecules forming ionic are
said to be hydrophilic (likes water). A Mixture is two or more substances are mixing together,
which can be classified into two types; heterogeneous and homogeneous mixture.
Heterogeneous mixture is the mixture which substances can be seen separately with the blind
eye. In contrast, homogeneous is the mixture which substances can’t be recognize by sight.
Heterogeneous mixture are able to change into homogeneous mixture by emulsifier. An
emulsifier is a substance that makes an emulsion stabilize occuring a hydrophobic head and
hydrophobic tail.
The purpose of this experiment is to make homemade mayonnaise. We need to know
some of the information in the first paragraph like hydrophobic, hydrophilic, emulsifier, and
emulsion. We need to know how to make the ingredients blend in together and what
ingredients do we need to use. We use water and oil which water is polar and oil is non polar.
We need to know what it is in order to make the texture of the mayonnaise good.

Materials:
❖ Fried Chicken
❖ Salad
❖ Mustard
❖ Paprika powder
❖ Larb powder
❖ Oil
❖ Vinegar
❖ Sugar
❖ Salt
❖ Bowl (at least 3)
❖ Knife
❖ Fork
❖ Spoon
❖ Whisk
❖ Cutting Board
❖ Basket
❖ Cloth
❖ 2 eggs yolk
❖ Chili Sauce
Method:
1. Gather Materials
2. Watch youtube on how to make mayonnaise
3. Crack the eggs and put only egg yolk into the bowl
4. Add mustard into the bowl with the egg yolk
5. Stir by whisk
6. Add oil, vinegar, sugar, and salt according to the order
7. Repeat step 5-6 at least 3 times
8. Divide the mixture into two bowls
9. Add paprika powder into one bowl
10. Add larb powder into the other bowl
11. Chop the chicken
12. Decorate the Basket with cloth and salad
13. Put the chicken on the salad
14. Put the mayonnaise in the sauce bowl
15. Prepare fork for the critiques

Data:

Stirring Process
Stir the egg yolk, mustard, oil and vinegar in order for the egg yolk to emulsify
(combine) the oil and vinegar.
Final Product
These two pictures show our final product consisting of mayonnaises which have two
flavours, Larb and Paprika as our main product, and fried chicken with vegetable.

Discussion:
1. 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?
ANS: We would like to present our mayonnaise in unique way so we thought about
what is interesting and never done before. Finally, we came up with Larb flavor and
Paprika. The reason is,normally, Thai people tend to like a spicy taste and, for
foreigner, we wanted to encourage Thai food to them. We decided to use fried
chicken and vegetable for side dish. Also, we decorated our product to make an
impacts to teachers and students at the first sight.

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


emulsion?
ANS: We used the stirring technique, but we didn’t do it hard enough. At the end our
emulsion was only half complete.

3. What was the most difficult part about creating an emulsion?


ANS: The most difficult part for us was stirring process because we must use
continuous power to make substances combine.
4. Was the added flavor your group choose successful in making a delicious
mayonnaise? Why or why not?
ANS: Larb and paprika we think it delicious but flavor is not extreme.

5. Was your presentation effective to enhance the flavor of the mayonnaise for the
sensory evaluation panel? Why or Why not?
ANS: No, because our mayonnaise was still a little in the liquid state.

6. Which mayonnaise flavor and presentation do you think was the most successful in
your class? Why?
ANS: Due to the result, we think that the most successful group who made the
yummiest is the group which made the paprika flavored mayonnaise. The group
which is good in display is the group that made the orange flavored mayonnaise.

7. Your body is mostly made of water. What happens when you eat fat? If fat is
nonpolar and water is polar, how do you dig​est fat? Research what emulsifier your
body uses to solve this problem and explain.
ANS: Fat will be hard to digest. The emulsifier that our bodies use to digest fat are the
enzymes together with the help from bile which makes the fat molecules smaller and
easier for enzymes to complete their processes.

Conclusion:
At the end of the experiment our mayonnaise tasted fine, but the texture of our
mayonnaise didn’t come out as it was supposed to. We learned not to put too much oil and
egg in the beginning. If we get the opportunities to redo, we would like to improve our power
in stirring to be more powerful and stable also the order of putting all ingredients together.