TITLE: Colloids

INTRODUCTION:

In this experiment, will illustrate the colloidal system of mayonnaise and icing. A Colloidal
System which two components exist as one, the dispersed phase and the continuous phase. A
colloid is a mixture of spread out evenly inside the other substance.

HYPOTHESIS:

If egg yolk and olive is mixed it will form a colloid, same to the icing and powdered sugar, then
both will exist as one phase.

MATERIALS:

Mayonnaise:

Mayonnaise was made using egg yolk as the main ingredient of the product, lemon juice
that made the product get the exact tangy taste of the product, olive oil that emulsify the
product, iodized salt that stabilize and oxidize the product, mustard added the flavor to
the product, crushed pepper gives the aroma, sweet pickles that contain lactic acid that
preserved the product and bowl that handle the ingredients throughout the process.

Icing:

Icing was made using egg white as the main ingredient of the product, powdered sugar
that made the icing have the sweetness taste, food coloring gave the color to the product
and bowl that handle the ingredients throughout the process.

PROCEDURE:

Mayonnaise:

In a bowl, the egg yolk was whisked together with a few drops of lemon juice, pinch of
iodized salt, and pepper. It was whisked continuously and rapidly. Oil was added slowly.
Chopped sweet pickle and mustard was added and was whisked. Lastly, lemon juice was
added to get the exact tangy taste of the mayonnaise.

1
 Icing:

In a bowl, egg white was whisked until it got foamy. Powdered sugar was slowly put into
the foamy egg white to get the sweetness taste.

DATA:
TRIAL I TRIAL II
Too much of lemon juice was Lemon Juice and Pickle was too
poured in the mayonnaise that much but were balanced with the
resulted the product's taste so salt and a bit of sugar to minimize
tangy. the sour taste . This trial was
successful.
Mayonnaise:

TRIAL I TRIAL II TRIAL III TRIAL IV TRIAL V

At first, egg Icing was Foamy didn't Icing was The icing's form
whites were formed but form due to the formed but due was nearly
foamy but as the broke due to the sudden stops of to the sudden successful. It
process go to sudden addition whisking. stop of whisking was an icing but
turned into of powdered it broke apart. it melted slowly.
liquid. sugar.

2
 Icing:

CONCLUSION:

Therefore I conclude that both product existed as one phase. And, that miscalculated amount of
ingredients used may lead to unsuccessful results and whisking should be continuous. The
mayonnaise resulted as viscous and has a little sourly taste. The icing was not firm.