Food ScienceCreating an Emulsion : Homemade Mayonnaise

Gam, Siriyakorn, Wanarat 1005 Date : Dec 1st, 2015

Introduction

Do you know how hydrophobic substance and hydrophilic substance can combine together? As we know, atom is the smallest particle of the element. It is the basic particle of all the matters. Atom is composed of proton, neutron and electron. Protons carry positive charge, electrons carry negative charge and neutrons carry no charge. Two or more atoms bond together chemically is called molecule. Bonds are caused by the interaction between valence electron. There are two types of bonding, ionic bond, and covalent bond. Covalent bond occurs in the substances that share their electrons together. Covalent bond has two types, the first one is polar molecules, another one is non polar molecules. Polar molecules are the substances that share electrons unequally depend on the electronegativity. What is electronegativity? Each element has a different number of electronegativity. Electronegativity is the measurement of the attraction between electron and nucleus of the substance. The electrons will attract the element that has electronegativity more than the one that has less electronegativity. Non polar molecule is the substances that share electrons equally because they have the same number of electronegativity, especially when the same element is bonding together. Water is one of the polar molecule. It is a good solvent that can dissolve the polar molecule and ionic molecule because of both of these types have a charge. This is called hydrophilic, which is the substance that like the water and can be dissolved in water. There is the substance that doesn’t like water too. It’s called hydrophobic. This type of substance has no charge and it can’t be dissolved in the water. When the hydrophilic and hydrophobic are together they can’t combine completely and we can see that the substances separate from each other. We can call the substance that mix together as a mixture. There are two types of mixture, homogeneous and heterogeneous. Homogeneous is the mixture that mix together completely. We can’t see the individual ingredient of this type of mixture. Another one is heterogeneous. Heterogeneous is the mixture that we can see the separate component.To make them combine completely, we have to use emulsifier. The emulsifier is a substance that can help to stabilize an emulsion. Emulsion is the mixture of two or more liquid that mix together well. Our experiment is creating an emulsion. The emulsion that we created was mayonnaise. There are three things important in this experiment, which are egg yolk, lime juice and oil. Lime juice is polar substance. Oil is non-polar substance. So, how can they mix together? In this experiment, we want to see how non-polar substance and polar substance can mix together and how emulsifier work.

�1

Materials

Procedure

�2

๏ Lime juice ๏ Larb powder ๏ Cucumber ๏ Chinese cabbage ๏ Sweet basil leaf ๏ Mince pork ๏ Hot water ๏ Cocktail stick ๏ Bowl ๏ Cupcake cup ๏ Spoon

๏ Knife ๏ Whisk ๏ Oil ๏ Sweet pepper ๏ Snacks (Jack and Conne) ๏ Plate ๏ Egg yolk ๏ Salt ๏ Gloves ๏ Microwave ๏ Dropper or spoon

• 1. Put the egg yolk inside the bowl.Then stir it fast by using the whisk.

• 2. While we are stirring it, drop the oil to the egg yolk slowly and continue stir it until it becomes creamy.

• 3. Pour lime juice into the bowl.

• 4. Melt larb powder by using little amount of hot water.

• 5.When larb power melted, pour it into the bowl that contain our mayonnaise.

• 6. Continue stir it until it mix together completely.

• 7. Prepare containers, cut cucumbers into many shapes that we want such as flower.

• 8. Put the mince pork that we have prepared inside the cucumber.

• 8. When our mayonnaise is complete pour it into cucumbers that we made on the top of the mince pork.

• 9. Decorate it with pieces of green pepper, cucumber, mint leaves and serve it with some snacks.

DatA

�3

This is our product that we did. The flavor is larb. Decorating with many kinds of vegetable such as cucumber, sweet pepper, cabbage and basil leaf. We also have some snacks to eat with larb mayonnaise.

This is our group members and our beloved teacher.

Our product was completed successfully. And the picture below show our product.

Discussion

�4

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 was doing something unique and interesting. The concept of our group is “Thai cuisine” or “Traditional Thai food”. For me, I think that most of foreign teachers might interest in Thai food because it’s very popular and it’s one of the most delicious food in the world. Traditional Thai food is healthy. Most of ingredients are made from nature such as herbs and vegetables. The mixture of flavors and seasonings is good. Their taste and smell are unique. So, I think that people might prefer the food that delicious and healthy.

2. What technique or strategy did your group perform to successfully create an emulsion? - For creating an emulsion, we had to stir it very fast enough and continually to make the oil, lime juice and egg yolk combine completely.

3. What was the most difficult part about creating and emulsion?-The most difficult part was dropping oil. We had to drop the oil into the bowl slowly. If we dropped it too fast the emulsion might not be work. Also, making larb flavor. For melting larb powder, we had to use hot or warm water to melt and we had to make sure that the amount of water must be less enough. If the amount of water is too much, the mayonnaise won’t be creamy as it should be and we have to stir it fast and continually until it combine completely.

4. Was the added flavor your group choose successful in making a delicious mayonnaise? Why or Why not?- The added flavor of my group was Larb. I think it’s successful in making delicious mayonnaise. Because its test was quite strong and when we ate it with vegetables or snacks, the flavors came together perfectly but we had a problem with the smell. Larb smell was not strong enough. We couldn’t smell it well.

5. Was your presentation effective to enhance the flavor of the mayonnaise for the sensory evaluation panel? Why or Why not?- My presentation was effective to enhance the flavor of the mayonnaise for the sensory evaluation panel because in Thailand larb is usually eaten with vegetables and we used vegetable as a container that was ready to eat, including the sweet peppers that we used. Its colour made the mayonnaise looked tasty and spicy. We put some snacks in the cups for people who don’t like to eat vegetables. And the snacks made the flavor be very clear.

Conclusion

Bibliography

Werner, A, Kuipers, F and Verkade, H. (2013). Fat Absorption and Lipid Metabolism. Retrieved from http://www.ncbi.nlm.nih.gov/books/NBK6420/

�5

6. Which mayonnaise flavor and presentation do you think was the most successful in your class? Why?- Mayonnaise flavor and presentation that I think was the most successful in my class is Hot and Spicy mayonnaise. The taste was quit good and it got along well with the noodle. The garnish was very beautiful and looked very nice.

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 use to solves this problem and explain.- Our body can’t digest lipid directly because lipid is non-polar and lipid can’t be dissolved in water. So, the way that our body digest lipid is by using the emulsifier. The emulsifier that our body use to breakdown a droplet of lipid or fat to be a smaller one is bile salt that is stored in bile. The bile salt make the fat droplet has more surface area. The enzyme that use to digest lipid will act on the surface of fat droplet and digest fats.

From the experiment that we have done, after we finished doing our mayonnaise, we know that the oil which is non-polar substance can combine with the lime juice which is polar substance completely by using the emulsion which is egg yolk. We can see that after we stirred for a long time, mayonnaise turned to be creamy. The emulsion has no different part. They are all mix together like one substance. The only thing that we should improve is the smell. If we have any chance to do this experiment again, we will add up more the smell to make our mayonnaise more tasty.