Mayonnaise
Title: Mayonnaise
Aim: To make mayonnaise
Abstract:
Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings. It is an emulsion, which is a mixture of two liquids that normally cannot be combined. Mayonnaise is made by combining lemon juice or vinegar with egg yolks. The egg yolk is obtained and10 drops of was added to the egg yolk in a beaker. Oil was then added in a steady stream while whisking. This was done until the oil was completely mixed in and the mayonnaise was thick and fluffy. There was an emulsion created; a dispersion of one liquid (the oil), inside another liquid (the vinegar), with an emulsifier (the egg yolk) acting as a bridge to the two liquids for stabilization and a thick and fluffy substance was formed after the procedure was done (mayonnaise).The oil was added consistently so as to ensure that the mayonnaise combines or does not separate; this will happen if the oil is added too fast. Lime or lemon juice can be substituted for vinegar. Homemade mayonnaise will last up to 5 days in the refrigerator this is because it is uncooked, there is nothing to preserve this dressing and so it will spoil with this time period. Mayonnaise is used on sandwiches, in dips, or in any recipes requiring mayonnaise. It can be concluded that mayonnaise is made using egg yolk, oil, and acid (vinegar/lemon juice). It can also be concluded that emulsions and solutions are different.
Abbreviation/Definition:
Mayonnaise- a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings.
Emulsification- the process of dispersing one liquid in a second immiscible liquid.
Colloid- a substance microscopically dispersed throughout another substance .
Heterogeneous mixture- A heterogeneous mixture is made of different substances that remain physically separate.
Immiscible- Incapable of being mixed or blended together.
Acid- Any of a class of compounds that form
Aim: To make mayonnaise
Abstract:
Mayonnaise is a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings. It is an emulsion, which is a mixture of two liquids that normally cannot be combined. Mayonnaise is made by combining lemon juice or vinegar with egg yolks. The egg yolk is obtained and10 drops of was added to the egg yolk in a beaker. Oil was then added in a steady stream while whisking. This was done until the oil was completely mixed in and the mayonnaise was thick and fluffy. There was an emulsion created; a dispersion of one liquid (the oil), inside another liquid (the vinegar), with an emulsifier (the egg yolk) acting as a bridge to the two liquids for stabilization and a thick and fluffy substance was formed after the procedure was done (mayonnaise).The oil was added consistently so as to ensure that the mayonnaise combines or does not separate; this will happen if the oil is added too fast. Lime or lemon juice can be substituted for vinegar. Homemade mayonnaise will last up to 5 days in the refrigerator this is because it is uncooked, there is nothing to preserve this dressing and so it will spoil with this time period. Mayonnaise is used on sandwiches, in dips, or in any recipes requiring mayonnaise. It can be concluded that mayonnaise is made using egg yolk, oil, and acid (vinegar/lemon juice). It can also be concluded that emulsions and solutions are different.
Abbreviation/Definition:
Mayonnaise- a thick, creamy sauce or dressing that is made of oil, egg yolks, lemon juice or vinegar, and seasonings.
Emulsification- the process of dispersing one liquid in a second immiscible liquid.
Colloid- a substance microscopically dispersed throughout another substance .
Heterogeneous mixture- A heterogeneous mixture is made of different substances that remain physically separate.
Immiscible- Incapable of being mixed or blended together.
Acid- Any of a class of compounds that form
References: Magnusson, E. and Nilsson, L., Emulsifying properties of egg yolk In Eggs: Nutrition, Consumption and Health, Eds. Segil, W. and Zou, H., Nova Science Publishers, New York, 2012 "Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, which provides both flavor and stabilizing particles." On Food and Cooking, Harold McGee, Scribner, New York, 2004 page 633.