FOOD SCIENCE

USING AN EMULSIFIER TO CREATE

HOMEMADE MAYONNAISE

8 NOVEMBER 2016

OIL, RAMITA CHALEARMCHUTIDATH

GROUP MEMBER:
PARN, NATTHA PONGPLANCHAI
JEEN, YADA ROJANASOONTRA
ANNA, YANISA WETCHAPON
INTRODUCTION

Food science main topic is about how to develop technology

and study about food in many points of view including the study of
what made up of food. In class, I study about the emulsifier, a
molecule with both hydrophobic and hydrophilic, which is included
in the previous chapter of the classification of matter. Oil and water
dont mix together because water molecule that is polar molecule
cannot attract with oil molecule that is non-polar molecule. Polar
molecule have charge but non-polar molecule dose not have charge
so thats why they cant attract to each other and this create the
liquid layer between oil and water. We called oil and other
substances that cannot dissolve in water as hydrophobic solution. In
other hand, the substances that can be dissolved in water and
sometimes be a solute are called the hydrophilic solution. So
emulsifier is what can make oil and water completely mix together
as its hydrophobic side will join with oil and its hydrophilic side will
join with water and after that there become a mixtures called
emulsion.

In this experiment, mayonnaise or an emulsion of oil (nonpolar

substance) and vinegar (polar substance) will be made. Egg yolk
will be used as the emulsifier that mixes oil and vinegar together.
After finished making mayonnaise, then our 3 flavors will be added
to attract different group of audiences and judge as people have
different preferences. Following we will make the presentation for
our 3 mayonnaise flavors by putting pancakes and fruits for dipping
and use fruits to make the appearance of dish more attractive.
Judges will use sensory evaluation that is the effective ways to get
information about what people like to judge the our mayonnaise.

By making mayonnaise, it shows how emulsifier helps two

substances, which cannot be mixed together, mixed together and
become a mixture. The purpose is we did the experiment to see
what happen when we use egg yolk to make oil and other
substances can mix together.
HYPOTHESIS
If egg yolk is an emulsifier, then it will make oil and vinegar
uniformly mix together.

MATERIAL LIST EQUIPMENT

Lemon juices 3 tbsp. - Metal whisker
Vinegar 2 table spoon - Round bowl
Salt 1 pinch - spoon
Yolk cup
Cinnamon 2tsp.
Garlic 2 small cloves
Cream cheese 2tsp.
Oregano 2tsp.
Paprika 2 tea spoon
Pancake 4 small pieces
Kiwi 1 whole kiwi
Strawberry 5
Sugar 2 tea spoon
Oil 1 cup
Stick 2
Cranberry 2tsp.
Butter 2tsp.

METHOD/PROCEDURE
1) Put egg yolks in to a bowl
2) Add vinegar
3) Add salt (optional)
4) Whisk egg yolks until it combine (the color lighten)
5) Start to add a little drops of oil while mixing.
(Approximately 6 table spoon of oil)
6) If it is smooth cloudy texture (creamy) and thick then this
mean it work.
7) Separate it into 3 bowls in order to add 3 different flavors.
(1.Cranberry and cinnamon mayonnaise, 2.cream cheese
and oregano mayonnaise and garlic butter mayonnaise)
8) Clean up
METHOD OF FLAVOUING MAYONAISE
Cranberry mayonnaise
1) Put water and dry berries in the pot and heat them.
2) Wait until it looks sticker
3) Add 2 tea spoon of lemon juice
4) Add 1 tea spoon of cinnamon and stir it
Cream cheese and oregano mayonnaise
1) Add 1 table spoon of cream cheese and 1 tea spoon
of oregano
 2) Add a bit lemon juice and stir it
Garlic butter mayonnaise
1) Chopped a few cloves garlic that already smashed
2) Heat butter up
3) Mix with mayonnaise

DATA

3 FLAVORS OF MAYONNAISE

The result of our mayonnaise is not good as we expect.

One flavor of our mayonnaises, the garlic butter, is too
stiff that affect the overall tastes by making it not good as
we want. In contrast, the other two flavors, the cranberry
and cream cheese, are fine as the flavor comes out as the
way we want and its texture is smooth. For our
presentation, I think it helps to enhance our flavors
because it is better when you eat our mayonnaise with
pancakes and fruits than when you eat only mayonnaises.
The picture above shows our mayonnaise presentation
that is well organized and colorful and this make it looks
more appetizing.
DISCUSSION

1) What was your groups strategy for developing your

mayonnaise flavor?
Answer My groups strategy for developing a new
mayonnaise flavors is taste. Different people like different
things so we create 3 flavors of mayonnaise to attract
different group of people. As we added the flavor slowly
while tasting it many time, we can know when it is enough
or too much so we can fix it easily. For the first flavor, the
cranberries mayonnaise, we develop its flavor for naturally
sweet taste in order to target the girl judges as women like
sweetness. Second flavor, the cream cheese and oregano
mayonnaise, we develop its flavor for sour taste. Last
flavor, the garlic butter mayonnaise, we develop its flavor
for salty taste. We dont know who like which taste so
thats why we create 3 different flavor and we hope one of
those will be all judges favorite taste.

2) What was your groups strategy for developing your

presentation?
Answer The strategy that we use for the presentation of
our mayonnaises is the appearance as it affects how
people think toward the taste. No one likes to eat the dish
that not looking good although the taste is good because it
make him or her feel disgusting and think negatively
toward the taste. As we want people to impress our
appearance before they tasting our mayonnaise so we
present it as a dessert. By adding the pancakes and kiwis
for dip because we think these two ingredients can match
with mayonnaise very well. Strawberries are added as a
decoration on the dish to make it more appetizing.

3) What techniques or strategies did your group perform to

successfully create an emulsion? What were some sources
of error?
Answer The technique that we perform to successfully
create an emulsion is using two people for different duties.
One person adding the materials slowly while another
person whisking very fast and do not stop until all
materials mix together uniformly. We carefully did the step
 that we have to add oil because if we add it too much and
too fast and didnt whisk it fast enough then the oil will not
completely mix with other materials. There were some
sources of error as we dose not put enough oil at the first
time so it makes the amount of mayonnaise less than what
we need. As there is not enough mayonnaise, we had to
redo some steps, which waste our time and make us have
less time for adding flavor.

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?
Answer We do some researches before we created our
flavors in order to make sure that it would go well with
mayonnaise. As we want to develop variety tastes of
mayonnaise so we decided to develop 3 different flavors,
which are cranberry, paprika and oregano, and cream
cheese. For me, cranberry and paprika flavors are fine as
the taste come out in the way we want and it doesnt
overthrown the mayonnaise flavor. Their texture and smell
were fine too as it doesnt look too watery or too stiff and
the smell are good. On the other hand, the garlic butter
flavor doesnt turn out the way we want since we added
the butter into the mayonnaise base and that make our
mayonnaise become stiffer. I think butter is like oil which
react with the emulsifier and that is why it makes the
mayonnaise stiff. In the future, I will use scent butter
instead of real butter because I think it would not make the
mayonnaise stiff.

5) Was your presentation effective to enhance the flavor of

your mayo? Why or why not? What would you do
differently in the future?
Answer We perform our mayonnaise presentation by
garnishing with pancakes and fruits( strawberries and
kiwis) so this helped to enhance our mayonnaises flavors.
We put our 3 flavors of mayonnaise in the middle of dish
that surrounded by the pancake and fruits, which are on
the sticks. After garnishing it, it looks colorful and well
organized. Following the sensory evaluating of food so our
presentation help to improve the flavors of mayonnaise. In
the future, I will put the butter cake as a garnish because I
think it match with our mayonnaise flavor.
 6) Which mayonnaise flavor and presentation do you think
was most successful for your class and why? (it can be a
different group for each)
Answer I think Paprika group is the most successful group
on both flavor and presentation. The mayonnaise flavor is
really good when you taste it with French fries, it really
match which enhance the flavor of mayonnaise. The flavor
has good smell and its texture is very slick since all
materials mix together uniformly. The presentation is well
organized and helps to enhance their flavor.

7) Research!!
Your body is made of mostly water. What happens when
you eat foods high in fat is non-polar and water is water
polar? How do you digest fat? Research this question and
provide appropriate in-text citations and APA citations.
Answer Fats are hydrophobic which are non-polar
substances that dose not dissolve in water. In your body,
when you eat fat it will be digested by lipase which is the
enzymes that break down fat. The lipase is water-soluble
and can only work at the surface of the fat. So our body
needs help from emulsification that is the process of
breaking down the large fat droplets into smaller fat
droplets by making the water and fat able to mix together.
Bile is the substances that help lipase to digest fats easier
and it help to break down large molecule to become
smaller. More over, Bile is the emulsion in our body that
prevents the formation of one big fat molecule, which is
hard to digest.

CONCLUSION

By doing this experiment, it show that emulsifier play an

important role on the process of making food. The emulsifier makes
the hydrophobic molecule, which is non-polar substance able to mix
with the hydrophilic molecule, which is polar substance. It is a
molecule that can changes a heterogeneous mixture into
a homogenous mixture. For the mayonnaise, it resulted successfully
but when we start to add the flavors, one of them didnt come out
the way we want. The garlic butter flavor is a problem of this
experiment so we learn to improve and edit taste of mayonnaise by
adding more sugar, salt, lime juice and adding egg yolk to improve
texture of it. We learn that we should check more information about
materials before doing the experiment because this time the texture
of it is stiff. Therefore, next time we should do more research before
performing the experiment.

REFERENCES

Clarke, N. (21 October 2013). What happen if you eat too many fatty
foods?, retrieved from www.livestrong.com