MAYONNAISE

LECTURER’S NAME: DR KHAIRUL FAIZAL BIN PA’EE

DATE OF PRESENTATION: 28 MAY 2019
INTRODUCTION
• emulsion of oil , egg yolk , and acid, either vinegar or lemon
juice
• Invented in 1756 by Duc de Richelieu
• Known as mother sauce or kitchen sauce
• A thick sauce made by emulsification

• France
• Mernoca, Spain
• Served as sauce with vegetables, meat or poultry
• Food flavor especially for burger
• Salad dressing
• Real mayonnaise use only eggs as an emulsifier

• Real mayonnaise uses only

eggs as an emulsifier.
• Reduced fat mayonnaise
contains modified food
starch, cellulose gel
as emulsifiers
THE USE OF INGREDIENTS
 OIL
• main ingredient
• a large influence on the quality of the
final product
• contributes to the viscoelastic behavior,
stability and high viscosity of the
product
• gives smooth texture and appearance
• provides creaminess and flavor
• rapeseed oil, sunflower oil or grapeseed
oil
EGGS
• egg white shows some emulsifying
ability, egg yolk is four times as effective
• solubility of the emulsifier: to interact
with the oil-water interface
• liquid egg yolk can be spray-dried to
improve the shelf-life
• influences the quality of mayonnaise
and gives a firmer texture
 VINEGAR
• contributes to the flavor
• decreases the pH
• increases the microbiological safety
and preservation of the product
• The low pH used in mayonnaise is
close to the isoelectric point of the
proteins from the egg yolk
SALT & SUGAR
• Salt: flavor & to the stability of the mayonnaise
• neutralize the charges of the proteins
• can adsorb more efficiently to the droplet
interface.
• The more neutral droplet interface decreases
the electrostatic repulsion between the
droplets which induces flocculation
• the packing of the mayonnaise becomes
tighter, thus the viscosity increases
• Sugar: flavor of the mayonnaise & is added
mainly to counteract the flavor of vinegar.
CHEMICAL NATURE OF
MAYONNAISE
 • Mayonnaise is an emulsion,
which is a mixture of two
liquids that normally can't be
combined.
• Egg yolk act as an emulsifier
EGG YOLK
which contain phospholipid
lecithin(a fat emulsifier).
• Emulsifying is done by slowly
adding one ingredient to another
while simultaneously mixing
 • Egg yolk contains the
phospholipid lecithin.
• Each lecithin molecule
contains a polar end that is
attracted to water and a non-
CHEMICAL STRUCTURE OF LECITHIN polar end that is attracted to
oil.
• The result is that the lecithin
dissolves half of itself in water
FUNCTION OF
FORMULATION
◦ Mayonnaise is an emulsion contains the mixture of water
and oil.

◦ It consist only oil, egg yolk, vinegar and salt.

◦ The ingredients are all mixed and then slowly add the oil
while whisking vigorously to create emulsion.

◦ Make sure the egg is dissolved in water before addition

of oil to achieve more efficient emulsion.
◦ The clear, golden oil become thick, creamy and whitish
sauce because the oil is there in different form.

◦ The oil has been divided into million microscopic droplets

that reflects light to give whitish appearance

◦ The smaller the droplets, the thicker and whiter the

mayonnaise.

◦ The droplets of oil suspended in small amount of water

supplied by yolk and vinegar.
◦ They are tightly packed and hard to move but stay
separated from one another.

◦ It happens because they are coated with a thin layer of

emulsifier.

◦ Emulsifier also can lower the surface tension (inward pull) of

water to allow flow between droplets.

◦ Egg yolk is the most efficient emulsifying ingredients because

it contains lecithin.