Food Science

Using an emulsifier to create homemade

mayonnaise

8 November 2016

By Fahlan Thanawin Ungkananuchat

Field Phatsakorn Rodphol
Tawan Samaphoo Assametankul
Ing Ingkarat Wachapatthana
 Introduction
Before this experiment we have learned about emulsifier. An emulsifier
is a substance that can connect a heterogenous mixture that we can see the
differences of each components with naked eye into a homogenous mixture
that the mix cannot be seen separated which most of the time is water and
oil. The reason that the emulsifier can do this because it has two side. A
charged side and a side with no charge. a molecule with charge will attract
molecules with charge. While the one with no charge will attract no charge
molecules. The hydrophilic side that made up of polar molecules will connect
to the water. This side will attract water because the polar molecules have a
slight charge as same as the water. and the hydrophobic side that made up
of non-polar molecules will connect with oil. This side doesnt like water and
would avoid contact with water because they have no charge. This process
would create an emulsion a substance that was joined together by an
emulsifier.
In this experiment we will be making mayonnaise. Mayonnaise is an
emulsion create from three main components egg yolk, oil, and vinegar. The
egg yolk is serve as the emulsifier connecting the water in vinegar and oil
together. Our group decided to make a lemon and chili flavored mayonnaise
served with fried onion rings to make the mayonnaise taste better. The
purpose of this experiment is to observe to process of making mayonnaise to
understand the function of emulsifier.

Hypothesis
If the egg yolk, oil, and vinegar was mixed together properly, then the
mayonnaise that was created would be a homogeneous mixture.

Material List
For mayonnaise
-1 big bowl for plain mayonnaise
-2 small bowl to make mayonnaise flavor.
- Egg yolk 2
-Oil 1 cup
-vinegar tablespoon
-Mustard 1 tablespoon
-Paprika 2 teaspoons
-Lemon (Lemon juice) lemon
-Salt 1 teaspoon
-Sugar 1 teaspoon
-Garlic powder 2 teaspoons
-Whisk
For Onion rings
Large onion 1
Frying oil
Cup bread crumbs 2 cup
Egg 1
Cup milk 2/3 cup

Method/Procedure
To make lemon and chili mayonnaise, we have to starts with the plain
mayonnaise then we add the flavor.
Plain Mayonnaise
1. Add 2 egg yolk into the bowl.
2. Stir the egg with the whisk.
3. Add mustard.
4. Mix it together.
5. While whisking, SLOWLY adding oil into the bowl until it became one
texture.
6. Add oil faster but not too fast.
7. Continue stir until it thick enough make sure it not over stirs because it
will become too thick.
8. Add vinegar.
9. Stir it together.
10. Add a pinch of salt and sugar.
11. Mix it together.
Lemon mayonnaise
1. Separate the plain mayonnaise into the small prepared bowl.
2. Squeeze half of the lemon in to the mayonnaise.
3. Stir it until it mixed together.
4. Taste the mayonnaise.
5. Might add sugar or salt which is optional depend on each personal like.
Chili mayonnaise
1. Separate the plain mayonnaise into the small prepared bowl.
2. Add 2 teaspoon of garlic powder.
3. Stir until its mix.
4. Add 2 teaspoon of paprika.
5. Stir it together.
6. Taste mayonnaise.
7. May add more paprika, garlic powder, salt, and pepper are optional.
Onion rings
1. Separate the sliced onion into rings.
2. Prepare mil into bowl.
3. Soak onion ring into the milk for 15 minutes.
4. Place the egg white into the separate dishes.
5. Place bread crumbs into dish.
6. Bring onion sliced out of the milk.
7. Place the onion sliced into the tissue paper.
8. Set the frying pan with oil with the medium heat.
9. Wait until the oil become boiled.
10. Dip the onion ring into the egg white then dip into the bread crumb.
11. Put it in the frying pan.
12. Wait until it become into golden brown.
13. Remove to paper towel to drain.
14. Seasoning with salt then served.

Result Section

Lemon and Chili mayonnaise with onion rings

The Lemon and Chili and mayonnaise in cups served with fried onions ring on
a plate decorate with lemon and chili

Discussion Section
Q1 What was your groups strategy for developing your mayonnaise flavor?
Answer Our strategy is that people have different likes so we use two flavor
instead of one. The lemon for the sour taste and for the people who cant eat
spicy food and chili for people who like spicy food. These two flavor would
also work well with onions rings too.
Q2 What was your groups strategy for developing your presentation?
Answer Our group choose to be simple to save time and put the mayonnaise
in cups and the onions rings in the specially prepared plate. The sliced lemon
and chili is to represents the flavor of mayonnaise. And a tissue paper under
to absorb the oil from over flowing.
Q3 What techniques or strategies did your group perform to successfully
create an emulsion? What were some sources of error?
Answer We add the oil slowly to make the emulsion successful. While we are
whisking we switch person to not be too tired. There was no error.
Q4 Was the flavor your group choose successful in making a flavorful mayo?
(Why or Why Not?) What would you do differently on the future?
Answer yes, it was very successful; it taste really good and goes well with
the side dish. In the future I would tried to create more flavor and try it on
different food.
Q5 Was your presentation effective to enhance the flavor of your mayo?
(Why or Why Not?) What would you do differently on the future?
Answer yes, it looks very good. The presentation goes very well with the
food. It was very simple but help represents the ingredient of the
mayonnaise. But I dont think I will do it differently in the future.
Q6 Which mayonnaise flavor and presentation do you think was most
successful for your class and why?
Answer In my opinion the group with the best flavor is the tuna group their
group is the only group who added meat to the mayonnaise. And the group
with the best presentation is the paprika group their display is very
interesting.
Q7 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.
Answer When we eat food that is high in fat it will goes through the digestive
system in form of fat globules. The digestion then use emulsification to aid
the breaking. Then it will be break down by the motility of the intestine in to
emulsion droplets and covered by bile salt and phospholipids in from bile to
prevent reformation. Next the lipase break it into free fatty acid and
monoglycerides and form into micelles and transport to enterocyte and
breakdown again to absorb.

Conclusion
In this experiment we learned about how emulsion works by creating
mayonnaise.

Reference Page
Digestion and absorption of fats. Retrieved from
https://courses.washington.edu/conj/bess/fats/fats.html