Title Page

Course Name: Food Science 2

Title: Making Making Mayonnaise by Using Natural Emulsifier
Date: November 10, 2016
Name: Ploy Kanokpon Nagavajara
Group Member: Ploy Kanokpon Nagavajara
Mint Pakjira Chartpumrujee
Kul Chotika Losuwonkul
Ming Asada Prashyanusorn
Report
Introduction:
Oil is a non polar molecule, while other foods are also polar molecule. Polar bond is a
covalent bond that electrons are not shared equally between atoms due to their different
ability to attract electrons, so they the atoms will have slight charges. While non polar bond
usually has no charge involve between the two atoms because the electrons are shared
between two atoms equally due to their same ability to attract electrons. The mixture that was
made would have been able to identify the different substances, or heterogeneous if the
emulsifier was not involved in the mixture. Some examples of heterogeneous mixtures would
be salad and pizza, the different substances are obvious to be able to identify. Emulsifier has
the ability to mix the immiscible mixtures together to get a mixture that cannot identify the
different substances, or a homogeneous mixture. Some examples of homogeneous mixtures
would be air and pudding, it is unable to identify the different substances from each other.
Emulsifier has that ability because it has hydrophilic head and hydrophobic tail. Hydrophobic
does not have any charge, so water or other polar molecules that has the charge would not
attract it. Oil and fat are both hydrophobic substances. On the other hand, hydrophilic has
charge, thus it would attract the polar molecules or molecules that have charge. Water and salt
are both hydrophilic substances. Emulsifiers have the unique identity because of it having
hydrophilic head and hydrophobic tail. Emulsifiers work by using the hydrophobic tails
surround the non polar molecules and face inward to non polar molecules, and the
hydrophilic heads would face outward to water molecules or molecules that have charge, by
surrounding the non polar molecules stops the separation of the mixture (Fuse School, 2013).
For this project, the requirements are that we make our own flavored mayonnaise
using natural ingredients and also present it to look appealing to the five senses too. In this
mayonnaise, the main ingredient that we cannot make mayonnaise without is egg yolk. Egg
yolk contains lecithin, which makes it one of the natural emulsifiers (Fuse School, 2013). My
group decided to make a honey mustard flavored mayonnaise. We combined oil (nonpolar
molecule), vinegar (polar molecule), lime juice (polar molecule), and etc. together by using
egg yolks, which is a natural emulsifier to mix the heterogeneous mixture together.
Purpose: The purpose of this lab is to understand how emulsifier works. This lab also serves
the purpose of demonstrating how emulsifier works in real life.

Hypothesis: If you put egg yolk, which is an emulsifier into a heterogeneous mixture, then it
would make everything combine and make a homogeneous mixture.
Material List
Whisk
Silverware
Plate / bowl
Mayonnaise:
2 egg yolks
2 tablespoon Dijon mustard
4 tablespoon yellow mustard
500 ml mixed oil
1-2 tablespoon vinegar
of lemon
A pinch of salt
Honey Mustard:
A pinch of pepper
4 tablespoon of honey

Method/Procedure
Making Mayonnaise:
1. Whisk the egg yolks in a bowl
2. Add both kinds of mustard into the bowl, whisk them together to combine
3. Slowly and gradually add about a drop of oil of 250 ml oil
4. Whisk continuously for around 3 to 5 min or until thickened.
5. Whisk in 1 tablespoon of vinegar.
6. Gradually add the remaining oil by adding about a drop at a time
7. Whisk continuously
8. Add a pinch of salt, a lemon, and a little more vinegar if needed
Making Honey Mustard Mayonnaise:

9. Take 1 cup of mayonnaise that just had been made and mix it with honey mustard
ingredients (a pinch of pepper and 4 tablespoon honey).
10. If there is enough time, cover the mayonnaise mixture, and put in the fridge for about 30
min

Results (photograph)
Process of Whisking and Tasting Honey Mustard Mayonnaise

Tasting the mayonaise to make sure that we are getting the right flavor
Serving Honey Mustard Mayonaise

Serving Mayonaise with fired fish and chicken, and decorated the plate with colorful
vegatables

Discussion Section
Q1: What was your groups strategy for developing your mayonnaise flavor?
A1: Our group strategy for developing the honey mustard flavor is by brainstorming all the
possible flavor ideas. At first we got garlic flavor, corn cheese flavor, BBQ flavor, and honey
mustard flavor. After that we tried to narrow the ideas down until we finally research the in
internet and found out that honey mustard flavor is in the top flavor for making mayonnaise.
We all agreed because it is unique and no one had chosen this flavor yet. The reason we think
this flavor is unique is because it has kind two in one flavor, which combined the bitterness in
mustard and sweetness in honey.
Q2: What was your groups strategy for developing your presentation?
A2: Our group strategy for developing the presentation is using creativity, to be unique, and
to get the right taste and consistency of the mayonnaise. We were really concerned about the
consistency of the mayonnaise, thus we tried to put the oil in gradually as possible. We took a
lot of time to check and whisk the mayonnaise to make sure that it got the consistency that
we want and also that the other substances will not be separate from the oil. If the oil and
other substances are not combine, it would give the greasy texture, which we might have to
make it again and we will not have time to finish it. We also chose the flavor that not many
people are familiar with to be unique. The flavor got two sides of it, the sweetness from
honey and the bitterness from the mustard. We want the food in the plate to also look
colorful, creative and interesting for the judges to eat. We put many different colors and
varieties of vegetables on the plate, which each color tones of vegetables are different on each
piece of meat. We also researched on what I best to eat honey mustard mayonnaise with,
which many viewers recommended to eat it with chicken. But we also served honey mustard
mayonnaise with fish as an alternative too.

Q3: What techniques or strategies did your group perform to successfully create an
emulsion? What were some sources of error?
A3: Our main technique is to slowly mix the oil into the mixture. We researched about
making mayonnaise and found out that the key is to really mix small amount of oil into the
mixture each time. I think some error that we did not do the correct measurements like in the
procedure that we wrote, we eyeball it for too many times and it might affect the mayonnaise.
I think we might have some mistakes from guessing the amount of the ingredients instead of
measuring it, that might impact the flavor and the texture. I think our mayonnaise texture is
not thick enough, it might be because the incorrect measurements. The flavor is also too biter
too.
Q4: Was the flavor your group choose successful in making a flavorful mayo? Why or
Why Not? What would you do differently in the future?
A4: I would say that we did not succeed, but also not failed on making the flavorful either. I
think we made it tasted too much like mustard instead of mayonnaise. When we tasted it we
thought it tasted pretty good, but it might be too bitter for some people and that caused some
judges that does not like mustard do not like our flavor too. I think it depends on the person
that that person is going to like some bitterness flavor that we had in our honey mustard
mayonnaise or not. In the future, I think we would pull more the flavor of mayonnaise,
because this time we made it tasted too much like mustard. We would also reduce the
bitterness by adding more honey and using lemon instead of lime and add more honey to
reduce the bitterness.
Q5: Was your presentation effective to enhance the flavor of your mayo? Why or Why
Not? What would you do differently in the future?

A5: I think our presentation is very effective to the flavor. Appearance is one of the factors
that effected the flavor. I think when the judges see the plate they use the sense of appearance
first. They looked at it and think that if the plate seems interesting to eat or not. Our plate is
decorated with many different colors. We tried to make the vegetables on the pieces of meat
have the different tones of color too. Many judges like our idea of decorating and present the
plate. But one problem that occurred is vegetables falling out and look a bit messy, mostly
when people take the piece out to eat. Next time we would serve each person with each piece
and each plate.
Q6: Which mayonnaise flavor and presentation do you think was most successful for
your class and why?
A6: I think for the presentation of Tom Yum flavored mayonnaise is the best one I have seen
so far. It looks very tasty, even though I did not get a chance to try it yet. The plate is
decorated with a lot of green vegetables and some red vegetables. I think that it is a very good
idea because red and green color are the opposite color tone.. I love how they also include the
shrimp, which is related to TomYum. I think that it a very good idea because most of their
decorations are related together like it is telling a story of Tom Yum Koong .For the group
that I think did the best on the flavor is the Strawberry Cheesecake group. I love how they
could combine the mayonnaise to make it dessert. There is no other group that made it to eat
with desert like them. I think the flavor is just right. It is not too sour or sweet. The taste of
strawberry, which is sweet and a little bit sour goes well with the mayonnaise. Also I think
their texture is the best, it is thicker than mine, but also not too thick. I think that is the right
amount of thickness The crackers that the sided with the mayonnaise goes together really
well. I also love how the smell is, the smell smells almost exactly like strawberry cheesecake
in the dessert store which I really like too!

Q7: Your body is made of mostly water. What happens when you eat foods high in fat if
fat is non-polar and water is polar? How do you digest fat? Research this question and
provide appropriate in-text citations and APA citations. Do not copy your friends and
do not plagiarize.
A7: Our bodies are mostly made of water about 50-75%. There would be globes of fat,
which are the fats separating from water when we eat fats. That is because water are
hydrophilic, while fat is hydrophobic. For this reason even water that is a very good solvent
will not able to dissolve fat. The globes of fats would not be able to digest well, if there is not
emulsifier in our body to mix that fat and water together. Bile is the acid that transfers from
being cholesterol in the liver of our body. Bile could act as an emulsifier, because its having
hydrophobic and hydrophilic side. Its hydrophilic side is the hydroxyl group, and its
hydrophobic side contains methyl group. The methyl side would be facing toward the fat
molecule, while hydroxyl side faces outward toward the water. This would prevent fat
molecules from joining to be a big globe and not able to digest. By separating them would
mixing the water and fats together (Chris Masterjohn, 2005).

Conclusion
Making homemade mayonnaise helps understanding how emulsifier helps combine
hydrophobic and hydrophilic, such as oil [hydrophobic] and vinegar [hydrophilic], substances
together because of its hydrophobic tail and hydrophilic head. Emulsifiers are important in
food industries to make most of our daily lives product, such as ice-creams, breads,
margarines, and cakes (FAIA, 2012)

References

Materjohn, Chris (2005, September 2,). Cholesterol Is Necessary for Digestion. Retrieved
from http://www.cholesterol-and-health.com/Bile-Acids.html

FAIA (2012, September 4,). Emulsifiers in food. Retrieved from

http://www.faia.org.uk/emulsifiers-in-food/

[Fuse School-Global Education]. (2013, 28 March) What are Emulsions?. [Video File].
Retrieved from https://www.youtube.com/watch?v=bC_czAL24zY