Food Science

Title: Create mayonnaise with an emulsifier

Date: 10th November 2016
Name: Jenny Kanyarat Tirasirichai
Group Members: Chino Chinorod Tavichai, Numhom Irin
Jearadisak, Meily Pitcha Boonachathong, Beam Witchayut
Ngarmpornchai
 A sticky yellowish sauce that make from a process of emulsifier is called mayonnaise.
Emulsifier is the mixture between two liquid that cant be mixed together. For instance, oil and
water doesnt mix together, even put two substances in a same container and shake it will be
mixed and separate again. This happened because oil is a nonpolar compound, they do not
contain charge. Water is a polar molecule which contains both negative and positive charge in its
molecule. In order to combine both polar and non-polar substances altogether we need help of an
emulsifier. Emulsifier acts as an intermolecular bond between a molecule with a hydrophobic
end (water hating) such as oil and a hydrophilic end (water loving), in this case it is water. As a
result a heterogeneous mixture could turn into a homogeneous mixture.

Mayonnaise is made up from the combination of an egg yolk, oil, and vinegar or lemon
juice. Lecithin found in the egg yolk composed of an ionic part which interact with the vinegary
portion and the other parts which strongly attract oil. In this experiment, an egg yolk was used as
an emulsifier to mixed oil and other substances together. The emulsifying is done by slowly
adding one ingredient to another while simultaneously mixing rapidly. (HowStuffWorks, 2001).
Then the experimenters will achieve the result of mayonnaise.

The purpose of this experiment is to understand how the emulsifier is crucial to the
heterogeneous mixture in food preparation.

Hypothesis

If you add oil and vinegar together in a bowl you will see separate layers of mixture, then
adding egg yolk with rapid stirring the separate layer will disappear.
Material list

- 2 Egg yolks
- 250ml Oil
- 2 table spoons Mustard
- 2 table spoons Vinegar
- 2 table spoons of lemon juice
- Approximately 3 table spoon of honey
- Pinch of salt
- Pinch of pepper
- Crackers
- Salad
- A drop of food coloring

Equipment

- Bowl
- Whisk
- Cutting board
- Knife
- Measuring cup
- Spoon and fork
- Plate
- Handing food gloves

Method/Procedure
Step 1: Prepare all ingredients that we will use.

Step 2: Cracks and separate 2 egg yolks and place them into a bowl.

Step 3: Adding 2 table spoons of mustard and use a whisk to continue mixing egg yolks with the
mustard.

Step 4: Next adding 2 table spoons of vinegar, 2 two table spoon of lemon juice and continue
stirring.

Step 5: Then gently adding oil and stir vigorously to mix with egg.

Step 6: Keep stirring until their texture is thicken and taste the flavor.

Step 7: Add 3 table spoons of honey (can add more than 3 table spoons) and mix them together.

Step 8: Seasoning by add a pinch of salt and pepper.

Step 9: Taste your mayonnaise and decorate your plate.

Step 10: Ready to serve

Results Section

In this picture we were discussing about the taste of our mayonnaise, fixed the taste and help to
decorate a plate.

This was the result of mayonnaise that our group had done. We add a drop of food coloring into
it so the color goes green.

This is my group and a picture on right beside is how we present our mayonnaise to the judges.
We chose salad to add more color to the plate.
Discussion Section

1. What was your groups strategy for developing your mayonnaise flavor?
- My group strategy for developing our honey mayonnaise flavor because we think that the
result would be tasty and it can easily mix with any things we would like to eat for
instance, salad, cracker, sandwiches, egg, etc.

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

- My group strategy for developing our presentation is we served our mayonnaise with
salad and crackers. We chose them because salad make our plate looked more colorful
also it can attractive the judges eyes. The main ingredient of our presentation is crackers
while the judges dipped into a mayonnaise and have a try when they chew it, the crackers
might give a feel of crispy in their mouth and the outstanding smell of our mayonnaise.

3. What techniques or strategies did your group perform to successfully create an emulsion?
What were some sources of error?
- The techniques or strategies that our group performs to successfully create an emulsion
are when we slowly pouring oil into a bowl of egg yolks and it mix successfully. But the
sources of error were we pouring too much amount of oil into a bowl of egg yolks, it
 makes our mayonnaise too watery and tasted oily and hard to fixed the taste while add
honey to our mayonnaise.

4. Was the flavor your group chooses successful in making a flavorful mayo? Why or Why
not? What would you do differently in the future?
- I think the flavor that our group chooses was nearly successful because at the first we
didnt measure the ingredient that we prepare to put inside and mixed with the egg yolks
correctly. While it became a mayonnaise and we just need to add a flavor in we dont
know how much honey should be added. We followed the instructions of adding honey
but when I have a tried the taste was like eating only raw egg yolks with oil. There wasnt
any smell of honey. So, we put some more honey and lemon juice into it. Finally, we
tasted again now it was better than before, also all ingredients mixed well together.

5. Was your presentation effective to enhance the flavor of your mayo? Why or Why not?
What would you do differently in the future?
- In my opinion I think that our presentation was effective to enhance the flavor of
mayonnaise because my group members think outside of the box she added a tiny drops
of green food coloring, after stirring our mayo was turning to green color. The result
makes our mayo look more delicious and it might surprisingly the judgements. They
might think that why the tastes is honey but the color become green? The thing that we
could do differently in the future is we should think before doing something so the result
will be the same as we want to have it.

6. Which mayonnaise flavor and presentation do you think was the most successful for your
class and why?
- I think group that making a cheese cake mayonnaise was the most successful. Their
mayonnaise was delicious it doesnt taste like mayonnaise it tastes like jelly or jam. I also
like way they decorated their plate and serving their mayonnaise with crackers and tea.

7. 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?
- Since water is a polar compound and fat is non-polar. In order for digestive system in our
body to be able to digest non-polar components such as fat, enzymes and gastric juice in
our stomach is essential. Just like an egg in mayonnaise, egg is acting as an emulsifier to
prevent the non-polar compounds separating from the polar components. Our digestive
 juice and enzymes are consisted of many substances that act as emulsifier to help digest
fat foods with the help of abundance water in our body. To digest natural fats in the body,
lipase removes the hydrocarbon chains from the glycerol. The hydrocarbon chains are
then emulsified with bile, and absorbed into the bloodstream. Bile salt and phospholipids
are molecules that present in the bile. The fat globules are break apart into small droplet
with the bile inside the intestine. (Casiday & Frey, 2001) With all the mention above, fat
foods could digest fast in our tummy.

Conclusion

In conclusion, egg yolk is the most important ingredient in order to make mayonnaise.
Egg yolks contains lecithin which act as an emulsifier, helps blending all mixture together.
References

What is mayonnaise?. (2001, April 18). Retrieved from http://recipes.howstuffworks.com/food-

facts/question617.htm

Emulsion and emulsifiers. (n.d.) Retrieved from

http://www.bbc.co.uk/schools/gcsebitesize/science/ocr_gateway/carbon_chemistry/cookingrev3.s
html

Digestion and absorption of fats. (n.d.) Retrieved from

https://courses.washington.edu/conj/bess/fats/fats.html