Food Science

Using and emulsifi er to create

Homemade Mayonnaise
November 8, 2016

Food
Science
Using and emulsifier to create
Homemade Mayonnaise
November 8, 2016

Tawan Samaphoo Assametankul 5961068

Group members

Ing Ingkarat Wachapatthana 5961118

Field Phatsakorn Rodphol 5961175
Fahlan Thananwin Ungkananuchat 5961021
Food Science
Using and emulsifi er to create
Homemade Mayonnaise
November 8, 2016

Introduction
Hydrophobic molecules which known as non-polar molecules,
contain no charge, which will not dissolved in water. In contrast,
Hydrophillic molecules which known as polar molecules,
dissolve in water and contain charges. Studied of the emulsifier
had been involved to form a homogeneous mixture;
Homogeneous mixture is the mixing of two liquids which is
immiscible. Emulsifier is a molecules with a hydrophobic end,
which is the non-polar, and a hydrophillic end which is polar.
Polar charge attract polar and non-polar attract non-polar. Polar
molecules contain charges which will attract another polar
molecules on the other hand, Non-polar contains no charges.
Therefore, emulsifier act as a linked the immiscible substances.
According to the experiment egg yolk perform as emulsifier
which be able to mix water and oil. These knowledge were
involved to be used for making mayonnaise and other
substances in the department of food technology
Experiment which was conducted, was the explanation of the
emulsifier to the immiscible substances. Egg yolks act as the
emulsifier, it mixed the oil to the other substances together to
form homogeneous mixture, Oil introduced as the hydrophobic
substance. It contains no charges, without the act of the
emulsifier, the oil wont be able to mix with the polar
substances. The aim of the experiment to be able to gain
knowledge about the emulsifier. Moreover, knowledge of
sensory evaluation had been involved in this experiment.
Adding Flavor and appearance will affect the person
expectation of taste. Lastly, the purpose of this experiment is to
observe the emulsifier reaction toward the heterogeneous
mixture.
Food Science
Using and emulsifi er to create
Homemade Mayonnaise
November 8, 2016
Hypothesis
If the egg yolks were added in to the mixture then, mustard and
oil will perform as homogeneous mixture.

Ingredients

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 teaspoon.
-Lemon (Lemon juice) lemon
-Salt 1 teaspoon
-Sugar 1 teaspoon
-Garlic powder 2 teaspoon
-Whisk

For Onion rings

Large onion 1
Frying oil
Cup bread crumbs 2 cup
Egg 1
Cup milk 2/3 cup
Food Science
Using and emulsifi er to create
Homemade Mayonnaise
November 8, 2016

The emulsifier reaction.

Picture above show the method of mixing between oil and mustard
that egg yolk act as the emulsifier.

Lemon and Chili mayonnaise with Onion

rings.
Food Science
Using and emulsifi er to create
Homemade Mayonnaise
November 8, 2016
Picture above represented our final product. Chili mayonnaise is on
the left and Lemon mayonnaise is on the right. It was enhance it
take by our lovely side dish; Onion rings.

Procedure
To make lemon and chili mayonnaise, we have to start
with the plain mayonnaise then we add the fl avor .

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. Be able to add oil faster but not too fast.
7. Continue stir until it thick enough make sure it not over stir because
it will become too thick.
8. Add vinegar
9. Stir it together
10. Add pinch of salt and sugar
11. Make 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 mix 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.
Food Science
Using and emulsifi er to create
Homemade Mayonnaise
November 8, 2016
7. May add more paprika, garlic powder, salt, and pepper are optional.

Onion ring
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.

Discussion:
Food Science
Using and emulsifi er to create
Homemade Mayonnaise
November 8, 2016
Q1: What was your groups strategy for developing your mayonnaise
flavour?
Ans. Our group decided to come up with two mayonnaise flavors; Chili and Lime
flavors. We chose lime because it is the most ordinary one which usually match
with every fried side dishes. Moreover, while tasted the lime mayonnaise, taster
will be easily taste and smell the mayonnaise and judge the smell also the
texture easily compare to others flavors. Second flavor was Chili flavor. We
decided that we already had the plain taste we want something tasty so we
chose paprika to be choice of our ingredient. Lastly, side dish we chose onion
ring, we decided whether which snack and food will match with our mayonnaise.
We thought that noting will be better as the fried snack in the afternoon so we
decided to choose the onion ring. The texture of crispy onion rings and the
smooth texture of mayonnaise. It was the perfect match!

Q2: What was your groups strategy for developing your presentation?
Ans. We brought 2 taste of mayonnaise; Chili and Lime. Which we used the crispy
onion ring to enhance their taste.

Q3: What techniques or strategies did your group perform to

successfully create an emulsion? What were some sources of error?
Ans. The strategy that we provide to help emulsify mix with ingredients is too
continue mix the oil and the egg yolk very fast also Carefully adding oil slowly to
the mixture to make them mix well. However we faced some error, first we
added oil to quickly that the oil and egg yolks not quite well mixed together and
it effect the smell of the mayonnaise which had a little stench smell of raw egg.

Q4: Was the flavour your group choose successful in making a flavourful
mayo? (Why or Why Not?) What would you do differently on the future?
Ans. Our group had been successfully making both Lime and Chili mayonnaise.
The taste of lime and taste of chili really make the taster knew and recognize the
taste easily. Just a tip of your tongue you will be able to identify it taste.
However; the smell of Lime mayonnaise had some same of the raw egg which
happen from the miss well mix of the mixture and the emulsifier. In the future,
we might come up with the mayonnaise with the ketchup and garlic also add the
caper, which I think it might match with the fried seafood like small shrimp fried
and the fried calamari.

Q5: Was your presentation effective to enhance the flavor of your

mayo? (Why or Why Not?) What would you do differently on the future?
Food Science
Using and emulsifi er to create
Homemade Mayonnaise
November 8, 2016
Ans. Yes, we chose the Lime slice and raw Chili to represent the taste of both
mayonnaise. Also help the taster recognized the taste on what they had been
eaten. In the future, we might had more of some fancy decoration, in my opinion
our dish decoration could be able to be more presented on the mayonnaise and
side dish.

Q6: Which mayonnaise flavor and presentation do you think was most
successful for your class and why?
Ans. In my opinion, I think the group with Spanish Homemade Smoked Paprika
Mayonnaise is the best group our class. First there presentation was look appeal.
And it flavor was great. Their mayonnaise taste perfectly, smell texture and taste
get along well with each other also with their side dish. Which is French fries.
French fries wont catch the attraction of the dish but it enhance mayonnaise
taste and appearance.

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.
Ans. Foods that are high in saturated fat effect in high in calories. Continue
consuming high fat foods increases your calories. This will effect health problems
such as heart disease, high blood pressure and obesity, etc. Fat or Lipids
composed of non-polar molecules. According to Linder and Melby (2016) lipids
are hydrophobic, and thus are poorly soluble in the aqueous environment of the
digestive tract. Lipase is water soluble, however it only work on the surface of
fat droplets. Emulsification is involve to digesting lipids. Bile salts and
phospholipids are amphipathic; Protein molecular emulsifier that contains both
hydrophobic and hydrophilic end. Hydrophobic end will attracted with lipid and
hydrophilic end will face outward. Bile salts coating outside the Lipids droplet to
prevent joining back of lipids. When lipids became smaller droplets with more
surface area so, it is easier for lipase to digest the lipids droplets. Digestion lipids
will be absorbed in small intestine.
Food Science
Using and emulsifi er to create
Homemade Mayonnaise
November 8, 2016

Conclusion:
According to our experiment. Making the mayonnaise. We
had successfully done making mayonnaise and involve the
emulsifier to mix the immiscible ingredients. We had faced
some obstacle. The undissolved well of mixture and the smell of
egg yolk after the stir of mayonnaise. However; our
mayonnaise still came up quite well also in the acceptable
level. If we had the opportunity to make this mayonnaise again,
surely we will improve the oil pouring method and the amount
of the ingredients as balance as it could be. Knowledge that we
gain from the experiment is. The emulsifier usually perform the
homogeneous mixture which composed of two or more
immiscible liquid and the mix together. Imagine that we mixing
the food ingredients without adding some emulsifier for
example making cake, mayonnaise, margarine and salad
dressing which their ingredient composed of the non-polar
substances. The ingredient wont be able to mix together also
we wont be able to finish our cooking method. So, Emulsion is
very important in the chain of food production also it commonly
used in the cooking method to mix non-polar molecules or the
mixtures that could not be able to mix together to perform the
unity of mixture.
Food Science
Using and emulsifi er to create
Homemade Mayonnaise
November 8, 2016

Reference Page:
Linder, T., Ph.D., & Melby, A. E., Ph.D. (2016). Digestion and
absorption of fats. Retrieved from
https://courses.washington.edu/conj/bess/fats/fats.html
Oliver, J. (2016) My beautiful mayo. Retrieved from
http://www.jamieoliver.com/recipes/eggs-recipes/my-beautiful-mayo/#