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Food Science

Creating an Emulsion: Homemade Mayonnaise

Mai Yonlada Nawilaijaroen
Date: Dec. 1st 2015

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Introduction

Since I have studied about the chemistry fundamentals in food science class which base
on basic knowledges about atom, molecule, compound and different types of mixtures , as well as
the study of how to mix a polar molecule with a non-polar molecule together. There are two
different types of mixtures which are homogenous and heterogenous. Both of them are dissimilar
substances. However, heterogenous can be easily recognized by sight while homogenous cannot.
When the two different substances cannot be mixed due to their different properties which are
polar and non-polar molecules, we have to use the emulsifier to mix them together.

In this experiment, we have created the mayonnaise. In order to create a mayonnaise,
vinegar and oil are the main ingredients that we have to use but both of them can’t be mixed
together. Egg yolk is a common emulsifier that has hydrophobic and hydrophilic ends, therefore it
is used in mayonnaise in order to mix oil and vinegar all together. As a result, the purpose of this
mayonnaise experimental is to create an emulsion and basically learn about emulsifier through
conducting a mayonnaise lab.

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Materials 

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Vegetable Oil
Pasteurized egg yolk
Salt
Sugar
Vinegar
Mustard
Blue Cheese

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Sour cream
Butter Milk
Wholewheat Bread
Tuna Can
Carrot
Cherry Tomato
Parsley

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Whisk
Bowl
Plate
Spoon
Knife
Toaster
Toothpick

Procedures
(A Bowl of Mayonnaise)
1. Put egg yolk into the bowl and stir it.
2. Add a spoon of mustard into the bowl, then hardly and quickly stir for few minutes.
3. Slowly and carefully add drops of oil while stir for 3 minutes.
4. Add some salt and sugar.
5. Add 1 table spoon of vinegar into the bowl. Stir it until the color of mayonnaise is changed.

(A Bowl of Blue Cheese)
1. Put the sour cream into the bowl (the amount of sour cream has to be less
than mayonnaise.
2. Crumb the blue cheese and place in the bowl. Stir it.
3. Add some butter milk into the bowl.

(Mayonnaise + Blue cheese + Tuna)
1. Place a bowl of mayonnaise and another bowl of blue cheese together. Stir it hardly.
2. Add tuna into the bowl. Continually stir it.

(Bread - Sandwiches)
1. Toast the bread in the toaster.
2. Wait until it shows green light.
3. Put the blue cheese with tuna mayonnaise on the bread.
4. Garnish with the vegetables (include carrot, cherry tomato, and parsley)
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Data

Preparing the presentation
This photo shows the process of prepare our
presentation. We use vegetables such as
parsley, carrot, lettuce and tomato to garnish
our mayonnaise product.

Sandwiches :: Blue Cheese with Tuna
Mayonnaise
This photo indicates the final product of
my group. We have decided to present our
mayonnaise flavor in form of sandwiches.
The flags are used to present each person
name in order to appeal more interest of
teachers and students.
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Discussion
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What was your group strategy for developing a new mayonnaise flavor? What was your
strategy for the presentation of the mayonnaise, knowing that the teachers and students
would be evaluating using all their senses?
My group strategy to develop a new mayonnaise flavor came from picking out favorite
flavors of each member in our group and unexpectedly everyone preferred to have cheese
so we came up with blue cheese because many websites said blue cheese was the best type
of cheese to make mayonnaise. Then, we thought that just only blue cheese will be not
good enough. Therefore, we also added some more flavor which is tuna into our
mayonnaise. At first, we chose the crackers to be something to eat with the mayonnaise
but they aren’t colorful and don’t look appealing. After that, we decided to do something
with bread so finally we came up with blue cheese with tuna sandwiches because tuna
would be delicious to eat with bread.
What technique or strategy did your group perform to successfully create an emulsion?
All members in my group all agreed to divide the responsibilities for each person to do
their jobs. We decided to let three people create the emulsion which basically means
mayonnaise . One of them whisked the egg yolk while another person dropped the oil
during the whisking and the last person helped to do the whisking because we had to
quickly and hardly stir the ingredients so that person might feel stiff. Everyone in my
group then performed the best of their responsibilities.
What was the most difficult part about crating an emulsion?
The most difficult part is whisking the egg yolk and vinegar while dropping the oil
because we have to mix them together quickly and smoothly, also change from a
heterogenous into a homogenous mixture.
Was the added flavor your group chooses successful in making a delicious mayonnaise? Why
or Why not?
Yes, it was quite successful. When blue cheese is mixed with butter milk, it was very
watery and doesn’t look like any mayonnaise. Then, we added some tuna into
mayonnaise which absolutely makes it looks better because the tuna added more thickness
to the mayonnaise. Tuna also makes mayonnaise more delicious.
Was your presentation effective to enhance the flavor of the mayonnaise for the sensory
evaluation panel? Why or Why not?
Yes, our group presentation was very effective to enhance the flavor of our mayonnaise.
We have decided to present our mayonnaise in form of sandwiches and also put small
flags to be name tag to present each students and teachers name because we thought
these flags would appeal more attraction of teachers and students. The result was very
successful. Our group has won the overall presentation.

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Which mayonnaise flavor and presentation do you think was the most successful in your
class? Why?
I think the “Sriracha” flavor was the most successful in our class because their group has
won both student and teacher choices. Their flavor, a Sriracha sauce, combined perfectly
with the mayonnaise as well as their presentation that enhanced the flavor of the
mayonnaise very well.
Your body is mostly made of water. What happens when you eat fat? If fat is non-polar and
water is polar, how do you digest fat? Research what emulsifier your body uses to solve this
problem and explain.
The emulsifier in our body that uses to digest fat is a bile salt or bile acids which can be
found in a bile. Bile salt, an emulsifier, breaks apart the fat globules which are non-polar
and hydrophobic molecules that clump together in the small intestines. After the fat
globules are broken down, they become more soluble and easy for absorption. Then our
body can absorb it for storage or energy.

Conclusion

Through this mayonnaise experiment, I have learned and clearly understood based on
topic about emulsifier as well as different types of mixtures in basic chemistry. My group has
performed successfully in creating the presentation of mayonnaise. We have won the overall
presentation. However, adding more flavors and making a better texture of sandwiches are some
ways that my group should improve if we had to do this experiment again.

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