Methods and Techniques Required to Produce Mayonnaise

Making mayonnaise Abtract A combination of crude, water, bullock block yolk, and stabilizers was combined in an effort to produce mayonnaise. The final emulsion was a result of a trial and error process to perfect the measure and order of the addition of ingredients. The procedure was only attempted once. It was concluded that adding the oil slowly to the glob yolk and adding the stabilizers at the end would produce a mayonnaise similar to manufactured mayonnaise. Introduction The purpose of this experiment is to furbish up the methods and techniques equired to produce mayonnaise.Mayonnaise is an emulsion, which means that it is a motionless combination of two liquids that atomic number 18 immiscible. They key to this concept is that the combination must be stable. Water and oil, for example, do not combine to form an emulsion because of hydrogen bonds that form between each other in water molecules. These bonds prevent oil molecules from acquiring in. In order to create an em ulsion, an emulsifier must be added to the combination. An emulsifier is a coalesce that stabilizes emulsions.These emulsifiers, which are also often added to soap, have long chains of deoxycytidine monophosphate and hydrogen atoms with a hydrophilic (water loving) and hydrophobic (water fearing) ends. This allows them to form a stable bridge between the hydrophilic water and the hydrophobic oil. Lecithin, a phospholipid with a hydrophobic head and two hydrophobic tails found in egg yolks, is one example of how emulsifiers can take shape. This is relevant to the output of mayonnaise because mayonnaise is an emulsion legally defined as including 65% il and egg yolk.The emulsifying agent in mayonnaise is the egg yolk, which is an emulsion of its own with 48% water, 16% proteins, 10% lecithin and 13% fats and cholesterol. slenderness lipoproteins (LDL), high-density lipoproteins (high-density lipoprotein) and various other proteins can be found in the yolk. HDL particles require an extra boost to improve their ability to act as an emulsifier because their particles are too large to coat the oil droplets without being disjointed from another.