Food Science

Creating Emulsion: Homemade Mayonnaise

Mui Pimchanok Temmart Section 1005

December, 1 2015

FOOD SCIENCE: CREATING EMULSION LAB REPORT

Introduction
Atom is the smallest substance that make up the element and molecule
composed of two or more atoms are joining together. There are two types of
chemical bond. First one is ionic bond and second one is covalent bond. Ionic bond
is the attraction between positive and negative ion after it loose or gain the electrons.
It occurs with metal and non-metal elements. Covalent bond is happening when two
or more atoms share the electrons to obtain eight valence electrons. Furthermore,
there are two types of covalent bond: Non-polar and polar. Non-polar is an equal
sharing of the electrons. It occurs with two identical non-metal elements. Non-polar
molecule will form hydrophobic which mean that substances will not mix with water. It
will become heterogeneous mixture. Polar is an unequal sharing of electrons. The
electrons will spend more time with the atom that has more electronegativity. It
occurs with two different non-metal elements. Polar molecule will form hydrophilic
which mean the substances will mix well together with the water and it will become a
homogeneous mixture. In addition ionic bonds also form hydrophilic too. For the
solution of hydrophobic, the emulsifier will help the substances mix together well with
water because emulsifier has hydrophobic tail and hydrophilic head. After it mix well
together, we called it an emulsion.

In this experiment, we will mix the two substances together. After mix those
two substances together, it will turn to be a heterogeneous mixture. We will use the
emulsifier which is egg yolk and observe how it work. The purpose of this experiment
is to observe how the emulsifier turn heterogeneous mixture into homogeneous
mixture.

Materials and
Equipment

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Whisk

Bowl

Cupcake Cup

Microwave

Dropper or Spoon
Knife

Plate

Gloves

Cocktail Stick

Sweet Basil Leaves

Lime Juice

Salt
Water

Larb

Cucumber

Powder
Oil

Egg

Yolks

Mince Pork
FOOD SCIENCE: CREATING EMULSION
LAB REPORT
Sweet

Snack

Procedure
1) Prepare the materials for making mayonnaise such as bowl, whisk and spoon.
2) Pour all the egg yolks in the bowl and stir it together. Slowly drop the oil during
stirring.
3) Stir it until it becomes creamy. Then slowly pour lime juice while stirring.
4) Put the larb powder into hot water and stir it.
5) Slowly pour larb powder after it dissolves with water into the stirring bowl and
continue stir it.
6) Stir it nicely before take larb mayonnaise out.
7) Finally, pour larb mayonnaise into a container and decorate it beautifully.

Data

During the mayonnaise creation.

FOOD SCIENCE: CREATING EMULSION LAB REPORT

During decoration the dish.

During decoration the larb mayonnaise presentation.

FOOD SCIENCE: CREATING EMULSION LAB REPORT

Larb mayonnaise with the final decoration.

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?
Ans. In this food evaluation, teachers and students will use all of their senses to
evaluate mayonnaise flavor which include appearance, texture, taste and odor. Our
group came up with larb mayonnaise flavor because at first we thought about what
food that most foreigner like to eat. Then it was Thai food such as papaya salad, larb
and pad thai. Our group thought that larb and mayonnaise would be the best
combination rather than papaya salad and pad thai. Thus, we chose to make a larb
mayonnaise flavor. After that we thought about the smell, appearance and texture,
we will pour larb mayonnaise into cucumber to make sure that larb smell would not
be too strong and we will add some mince pork in the middle between larb
mayonnaise and cucumber to add the texture. Moreover, to enhance the appearance
of larb mayonnaise, we will use all three color of sweet pepper to make it more
colorful and attractive.
2. What technique or strategy did your group perform to successfully create an
emulsion?
Ans. Our group strategy was to whisk the mayonnaise at a high speed level and try
to control the speed. When one person was tired, we will let other person to whisk

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the mayonnaise because the speed of fist person will start to decrease and we will
not get a thick texture mayonnaise that we want.
3. What was the most difficult part about creating an emulsion?
Ans. The most difficult part in creating an emulsion is when we need to make the
mayonnaise and decorate the presentation in limited time because this is the first
time that we made the mayonnaise. We need to taste the mayonnaise while we
made it. Moreover, we need to decorate the presentation to be nice and neat. We
pour larb mayonnaise into the cucumber but it split out. So, we need to be very
carefully but it is running out of the time. We need to work faster next time.
4. Was the added flavor your group choose successful in making a delicious
mayonnaise? Why or why not?
Ans. Yes, our group was successful in making larb mayonnaise because it taste
better than the first time that we try to made. (We made it in after school at Gams
dormitory because we want to know that larb flavor can combine with mayonnaise or
not.) The result and the taste was better than what we had expected. Larb
mayonnaise came out very thick and we expected this because after we add larb
powder it will be creamier. Thus, thick mayonnaise will made us add larb powder
easier. Furthermore, our group got the first place in students choice and teachers
choice in our class. We also got the first place in taste, appearance and texture in
overall three classes.

5. Was your presentation effective to enhance the flavor of the mayonnaise for the
sensory evaluation panel? Why or Why not?
Ans. Yes, the presentation was effective to enhance the flavor of the mayonnaise
because cucumber got along well with the taste of larb mayonnaise. In addition, larb
usually eat with cucumber and cook with mince pork. Thus, it was a good
presentation that help to improve the taste of larb mayonnaise.
6. Which mayonnaise flavor and presentation do you think was the most successful
in your class? Why?
Ans. In my opinion, mayonnaise flavor that was the most successful in my class was
hot spicy flavor because it taste very good and the flavor was a good combination
with the Korean instant noodles. Furthermore, mayonnaise presentation that was the
most successful in my class was sour cream mayonnaise because the presentation
was very attractive. They used the color of crab stick, parsley and cracker to make

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their presentation more appealing which is the garnish technique. They presentation
looked like the presentation that made in the hotel or restaurant.
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.
Ans. The emulsifier that our body use to digest fat is bile salt which produce by bile.
Bile salt breaks down fat into smaller substances so they can mix with water in our
body or from the food that we ate.

Conclusion
In this mayonnaise creation, we have meet many obstacle and things that we
might do not expect it to happen but our group can walk through to those problem by
helping each other and re-read our procedure again many times. We also learn many
techniques and how to use and manage the time wisely. Besides, we also learn that
emulsifier is include in our body but we might not know and it plays very important
role in our life. It help the non-polar substances mix together with polar substances
easily which made the substances become a homogeneous mixture. Emulsifier in
our body and food is very necessary for and our life.

References
Gillaspy, R. (N.D.). Lipids Digestion and Absorption. Retrieved from
http://study.com/academy/lesson/lipids-digestion-and-absorption.html

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