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Introduction
Emulsifier is a molecule with hydrophobic (hate water)
end and a hydrophilic (love water) end, which change
heterogeneous mixture into homogenous mixture. When polar
substance mix with non-polar substance like water and oil
without emulsifier it will separate apart into two layers. This
experiment will show us how emulsifier works by making
mayonnaise that use emulsifier from egg yolk to mix with polar
substance (vinegar and lime juice) and non-polar substance
(oil) together.
Purpose
To create new flavors with mayonnaise and demonstrate
about emulsion, how emulsifier help heterogeneous mixture
turns to homogeneous mixture.
Materials
Mixing Bowl
Vinegar
Curry Power
Lime Juice
Crackers
Plate
Whisk
Glove
Bell pepper
Knife
Pasteurized Eggs Yolk
Vegetable Oil
Chocolate
Cheddar Cheese
Spoon
Microwave
Flowchart
Put egg yolk in a bowl and stir with a whisk.
Slowly add oil in, countinue stir till the egg yolk is set.
Add curry power in, stir until the mayonnaise is well mixed.
Final product
(Ms. Tara and our team members with our team final product.)
Analyzing Result
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. My group strategy for developing a new mayonnaise flavor
is creating a new extraordinary flavor that no one has done it
before. Our strategy for the presentation of the mayonnaise is
we spread the mayonnaise on the crackers/biscuits and put a
tiny slice of bell pepper and cheese on top of each biscuit. With
this, the biscuits taste goes well with curry chocolate and look
presentable.
2. What technique or strategy did your group perform to
successfully create an emulsion?
Ans. The techniques that my group perform to
successfully create an emulsion are as follow:
1. We use one person to drop the oil slowly.
2. We use another person to whisk quickly while mixing it.
As a result, the emulsion will mix very well and do not spill out
from each other. With the above techniques and using two
people at the same time, we can get high profit, better result
and save more time than using one people.
find that the taste is smooth and great. In addition, our group
gets the best texture in all grades 1o.
6. Which mayonnaise flavor and presentation do you think was
the most successful in your class? Why?
Ans. I think Sriracha Cheese is the most successful flavor and
presentation is my class because their food has good taste.
Besides, they decorate the food very nice by using fired chickens
and vegetable to be a side dish.
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.
Ans. When we eat fat, it will separate apart with water in our
stomach. Our body use bile and Lipase from liver and pancreas
to digest fat by making fat split into granule.
Conclusion
Our mayonnaise got a good result and the texture is very great.
We got the best texture in all grade and received 3rd teachers
choice voted in the class. However, we had a minor problem
that is we added too much lime juice. This can turn our tasty
Bibliography
, ., , .,
, ., . &
, . (2552).
. Retrieved from
:
http://vichakarn.triamudom.ac.th/comtech/studentproject/sci
/diges/.htm