Professional Documents
Culture Documents
HOMEMADE MAYONNAISE
Food Science
Ms. Natamon Rittilertnapa
Class 1001
Punyisa Kanpana u6161110
Natcha leeungkul u6161146
Tanagone Songvatanakamchon u6161049
Norapath Arjanurak u6161175
Date: 29 oct 2018
INTRODUCTION
This experiment is created to understand more about mixture
and emulsifier. In order to mix polar and non-polar molecules
which is heterogeneous turn into a homogeneous mixture, we
need to use an emulsifier. An emulsifier is a molecule with a
hydrophilic (water-loving) head and a hydrophobic
(water-repelling, or oil-loving) tail. They make polar molecule
which is water and the non-polar molecule which is oil possible to
combine together and make a smooth emulation.
We use this Mayonnaise experiment because mayonnaise is a
good example to help we understand more about emulsifier. To
make the mayonnaise, we use egg yolk as an emulsifier to
combine vinegar and water which is polar with oil that is
non-polar without layer separation.
MATERIAL
1. Plates 6. Oven
2. Spoon 7. Measuring spoon
3. Whisk 8. Chopping board
4. knife 9. Measuring cut
5. Bowl
Ingredient
1. Coffee powder 8. Roast Ham
2. Vinegar 9. Water
3. Bread 10. Mustard
4. Sriracha sauce 11. Vinegar
5. Salad 12. Salt
6. Sunflower oil 13. Salad
7. Honey 14. Egg
METHOD
1. Measure the ingredient.
2. Combined the eggs with water, coffee powder, Sriracha
sauce, salt ,and vinegar.
3. Slowly pour sunflower oil until it thick and creamy.
4. Mayonnaise is fluid, so we add an egg and mustard to make
it more creamy.
5. Add honey until satisfied.
6. Toast the bread.
7. Put roasted ham and salad then mayonnaise between the
toast to make a sandwich.
8. Cut the sandwich in 4 pieces.
9. Put mayonnaise on top of the sandwich to decorate.
DATA ; 12 oct 2018
Mixing our coffee mayonnaise. Finish look of our coffee
mayonnaise sandwich.
( already ate by judges )
DISCUSSION
1. What was your groups 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?
- Our strategy is to do our best to get the most point in each
category. We tried to think about new interesting
mayonnaise flavor and suddenly we came up with the queer
mayonnaise flavor which is coffee mayonnaise. We think
coffee is very unique and it’s very challenging to make it
become delicious mayonnaise. We combined coffee with
sriracha sauce and honey to make unique taste and umami.
- Strategy for the presentation has decorated the plate to make
it as attractive as possible. We used the most beautiful plate
that we have and we also cleaned our table, so our food will
look clean and precious to eat.
2. What technique or strategy did your group perform to
successfully create an emulsion?
- We try to use normal ingredients to make our mayonnaise
unique and we also use coffee to make an odor, Sriracha
Sauce to make spicy and honey to create sweet flavor. The
combination of this 3 main ingredients helps us to create a
successful emulsion.
3. What was the most difficult part about creating an emulsion?
- The most difficult part is the mixing method because this is
the part that we made a mistake. In order to combine oil and
other ingredients together, you need to mix it slowly because
if you pour oil too fast then the mixture will be separated.
- Also as the taste of mayonnaise, It was a difficult time for us
to decide what we should add to our mayonnaise because at
first, our mayonnaise tastes weird, so we add some honey to
add some sweet. In the end, it became better.
4. Was the added flavor your group choose successful in making a
delicious mayonnaise? Why or why not?
- Not quite successful as we expected. At first, we thought that
coffee and a little bit of sriracha sauce would be able to make
our mayonnaise flavor combine perfectly. But at last we need
to add honey to make our mayonnaise taste better and it also
taste too oily and we couldn’t solve that problem.
5. Was your presentation effective to enhance the flavor of the
mayonnaise for the sensory evaluation panel? Why or Why not?
- Yes, because a group of people who evaluated food sample
usually judge our food from our presentation. So to enhance
the flavor of the mayonnaise, we tried to use the most
beautiful plate that we have and some side dish which is
bread, salad, and roasted ham to make the flavor became
perfectly.
6. Which mayonnaise flavor and presentation do you think was
the most successful in your class? Why?
- Paprika mayonnaise group is the most successful because
their overall score is the highest score from the judges in our
class. The paprika mayonnaise group won 3 category which
is texture, taste and creativity .They also come second place
in appearance and smell.
7. Your body is mostly made of water. What happens when you eat
fat? If fat is nonpolar and water is polar, how do you digest fat?
Research what emulsifier your body uses to solve this problem
and explain.
- When we eat fat, our body uses bile to be an emulsifier
between water and fat then fat can dissolve in water. Fat is
non-polar and water is polar. The non-polar cannot dissolve
in a polar molecule, a polar molecule can dissolve only polar
molecule and ionic molecule and fat are hydrophobic
(water-repelling) so it can’t mix with water by itself. Fat and
water need bile to dissolve fat. Bile contains bile salts, which
act as an emulsifier of fats. This breaks the large fat droplets
into smaller droplets that are then easier for the
fat-digesting enzyme.
Conclusion
In conclusion, our mayonnaise is tasted fine but it oily. The
texture was too fluid because we add water and add oil too fast to
mayonnaise. If we have a chance to do it again, we will whip egg
longer to make it thick before we slowly add oil and we will use
less oil to improve our mayonnaise texture and taste.