Food Science

Homemade Mayonnaise: Kimchi

Mayonnaise
1st December, 2015
Bee Pichayathida Siriwechdaruk

Introduction
All matters are made up of
particles, called atoms. When two or
bond or come together, they form
There are 2 major kinds of bonds,
and covalent bond.

Homemade
Mayonnaise:
Kimchi
Mayonnaise
many small
more atoms
molecule.
ionic bond

In covalent bond, the two atoms share their valence electrons or the
electrons in the outermost shell in order to have eight valence electrons (or two
for Hydrogen and Helium which have only one shell) and be chemically stable.
There are two types of covalent bond, polar and non-polar. In polar covalent
bond, the electron is not equally shared, which will make one atom have
partially positive charge and another have partially negative charge. In nonpolar covalent bond, the electron is shared equally, so the atoms will both be
neutral, or have no charge. Both polar and non-polar substances have another
name, hydrophilic and hydrophobic substance. We call polar substances
hydrophilic and non-polar substances are called hydrophobic substances by
their ability to be mixed with water, which is a polar substance.
The two type of substance, polar and non-polar will not be able to be
mixed together; they will mix with its same kind only. If the two kinds were
combined together, they will form heterogeneous substance, which each
substance is separated from each other. If the same kind of substance is mixed
together, they will form homogeneous substance, which each substance mixed
cant be seen separately. In order to mix polar and non-polar substances together
without having them separated, we can add emulsifiers.
Emulsifiers have both hydrophilic and hydrophobic end. The ends will
bond with its own kind; in order to emulsify the two kinds of substance and
make them mix together.
This experiment will show how to mix polar and non-polar substances
together without having them separated as a heterogeneous substance. By
adding emulsifier, which will enable both polar and non-polar substance to mix
together and be homogeneous substance. Other than showing how emulsifier
works, this experiment is another fun way to learn and understand the lesson
better.

Homemade
Mayonnaise:
Kimchi
Mayonnaise

Materials
Oil

Kimchi

Vinegar

Kimchi flavored soup powder

Mustard

Whisk

Bowl

Microwave

Plate

Lays original potato chips

Salt

Spoon

Rice

Rice paddle

Egg yolk

Tissue Paper

Procedure
Gather materials

Put the egg yolks into the bowl. Whisk them

together.

Gradually add the oil slowly while whisking.

Whisk in the mustard and vinegar.

Season the mayonnaise with salt and sugar.

Homemade
Mayonnaise:
Kimchi
Mayonnaise
ma
Whisk in kimchi soup powder and kimchi juice

ma
Heat the rice in the microwave. Add the mayonnaise into the
rice. Mix well
ma
Roll the rice-mayo mixture into bite-size
pieces.

Crush Lays original potato chips roughly. Roll the rice balls
into the chips. Serve with kimchi and kimchi mayonnaise.

Data

Figure 1: Picture of our group, taken while rolling the rice balls

Homemade
Mayonnaise:
Kimchi
Mayonnaise

Figure 2: Picture of the finished product

Figure 3: Picture of our product, our team, and our teacher

Discussion

Homemade
Mayonnaise:
Kimchi
Mayonnaise

1. 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?
Our strategy is to mix in the kimchi juice and soup powder to make a twist to
the mayonnaise. Also, one of our group members who love to eat mayonnaise
with Japanese rice suggested that they both go well together. For the looks and
texture, we think that having only one texture in our product will be too boring,
so we decided to add the crushed potato chips coat. We tried to make it as good
as possible.
2. What technique or strategy did your group perform to successfully create an
emulsion?
The technique used to create an emulsion is to whip fast and continuously while
adding oil slowly, and gradually accelerate the rate of adding oil.
3. What was the most difficult part about creating an emulsion?
The most difficult part is to whip continuously and dripping oil little by little.
4. Was the added flavor your group chooses successful in making a delicious
mayonnaise? Why or why not?
The added flavor we chose is successful. Our mayonnaise is quiet popular
within our class and we also received praises for our mayonnaise.
5. Was your presentation effective to enhance the flavor of the mayonnaise for
the sensory evaluation panel? Why or why not?
The presentation is quiet effective. It shows that we have different texture for
our product (crispy from potato chips and soft from rice). Also, It does look
good and appealing.
6. Which mayonnaise flavor and presentation for you think was the most
successful in your class? Why?

I think Sriracha
is the most successful in my class. I
texture and the taste of the
is just perfect. It also looks good.

Homemade
Mayonnaise:
Kimchi
Mayonnaise

mayonnaise
think the
mayonnaise

7. 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 fat will be broken down by bile, which is excreted by the liver. Bile breaks
down or emulsifies fat and enables fat to be absorbed and used by the body

Conclusion
From this experiment I learned that emulsifier is very important and
emulsifier used a lot more than we know. For example, in this experiment, egg
yolk is the emulsifier which enables us to mix oil, vinegar and kimchi juice
together without them separating, resulting smooth texture of our mayonnaise.
However, I think that our product can be improved. I think that more
mayonnaise is needed, in order to enhance the flavor of our mayonnaise more.

Bibliography
National Institute of Diabetes and Digestive and Kidney diseases. (2013, September).
Your Digestive System and How It Works. Retrieved from http://www.niddk.nih.gov/healthinformation/health-topics/Anatomy/your-digestivesystem/Pages/anatomy.aspx#whyhttp://www.niddk.nih.gov/health-information/healthtopics/Anatomy/your-digestive-system/Pages/anatomy.aspx#why