Food science

Lab report
Title: Creating an emulsion: Homemade Mayonnaise
Name: Sarp, Poonsarp, Techasupatkul 1005
Date: Dec.1st
Introduction
In present time people often use mayonnaise to mix with foods. However only few
people know where is it comes from. In this lab we will introduce you to process of making
mayonnaise. To understand it, we need to look in to the smallest part of it. Atom, it is what
make up everything and two or more atom will start form a molecule. Every atom seeks full
valence electron which is 8 due to octet rule. This causes 2 types of bond, ionic and
covalence. Water also has ionic bond which will dissolve with ionic and polar bond only.
However, we can dissolve non-polar bond to water, but we need emulsifier to connect both of
them. Water is popular solvent due to its specific angle and type of bonding.
In this experiment we will test to see if emulsifier can work and how effective is it.
We use mayonnaise to understand how it works, because oil and vinegar dont mix together
so we need to put egg yolk to be an emulsifier and help combine oil and vinegar. We will
observe how does it take to blend all ingredient and how emulsifier work.
Material:
Bowl
Whisk
Egg yolk
Vinegar
Oil
Strawberry
Bread
Blender
Knife
Plate
Chopping board

Data

put in
egg yolk
and mix

put in
vinegar
and mix

ingreden
t
preparin
g
This is our final product

put in oil
and mix

put in
strawber
ry

add
sugar

plate
decoratio
n

add salt

test
flavour

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?
We think about how people eat mayonnaise in different way. We think if
people enjoy eating mayonnaise they will start to eat more vegetable. So
we come up with the flavor that many people like. Strawberry flavors. This
flavor have unique look because of pink color making more people want to
taste it. We present it with bread to make a contrast with pink color and
make it look more interesting by having mayonnaise swipe on one side of
plate and we put on chopped strawberry on the bread to make it look
more interesting.
2. What technique or strategy did your group perform to successfully create
an emulsion?
We add egg yolk first then we add oil and vinegar. Now oil and vinegar can
mix together with egg yolk as emulsifier. We have to put a little at a time
so emulsifier can work more efficiently.
3. What was the most difficult part about creating an emulsion?
Add oil and vinegar little at a time. We need to have patient so it doesnt
spill or over-pour. If we over-pour it will form layer and we need to start
over again
4. Was the added flavor your group chooses successful in making a delicious
mayonnaise? Why or why not?
We choose strawberry because it will decrease oil and vinegar smell. It
also adds texture of fruit to make consumer enjoy eating it. This makes it
quite successful. In my opinion we should add more fruit smell to make
consumer can enjoy more, but overall it is successful.
5. Was your presentation effective to enhance the flavor of the mayonnaise
for the sensory evaluation panel? Why or Why not?
In my opinion it is effective because we choose to decorate our plate with
bread that contrasts with strawberry mayonnaise, giving out highlight to
strawberry mayonnaise. This makes it look more colorful. We also got
second place, so it is quite successful for me.
6. Which mayonnaise flavor and presentation do you think was the most
successful in your class? Why?
Larb mayonnaise because it is unique flavor and no one ever done it
before. It also give out unique taste and smell, so it make consumer want
to try it.

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.
Our body wont be able to survive if we cant digest fat. We use enzyme to
digest it. However water is polar, but fat is non-polar so our body bile to be
an emulsifier. It will connect enzyme and fat together and make it easier to
digest. If we dont have it we will not be able to digest effectively.
Conclusion
The result of the experiment shows that polar and non-polar bond will not
joy together unless we use emulsifier to joy them. Emulsifier will have one
end that is hydrophilic and another is hydrophobic. Some emulsifier can
last for a long time, but some only last for a few minute.

A.P.A Format

Emulsifier in food. (2012, September 4). Retrieved December 15, 2015, from
http://www.faia.org.uk/emulsifiers-in-food/