Emulsions: Tempoiaiy, Semi-Peimanent anu Peimanent

}anuaiy 2u, 2u14

Evan Kenuall Paitnei: }onathan Russel

!"#$%&'(#)%"*+'$,%-./
This lab looks to see the vaiying levels of emulsion that can be obtaineu with
vaiying ingieuients. An emulsion is the uispeisal of one, often non-polai, ingieuient
(uispeisal phase) within anothei polai ingieuient (continuous phase). The two
ingieuients uon't want to combine anu neeu eneigy, a thickeneu continuous phase
oi a chemical emulsifiei to uo so. This lab uses oil as the uispeisal phase anu watei
in the foim of vinegai, watei fiom puieeu spinach oi lemon juice foi the continuous
phase. We will make a vinaigiette, emulsifieu vinaigiette, spinach pesto anu aioli to
span between concept anu application in the kitchen. We will combine all
ingieuients besiues the oil anu slowly uispeise the oil within the iest of the
ingieuients with a whisk oi foou piocessoi. We will obseive the iate anu mannei of
uispeisal anu how emulsifieu the piouucts aie anu how well they iemain. Ny
hypothesis is that the polai anu non-polai ingieuients, lemon juice anu canola oil,
can be peimanently emulsifieu with the auuition of lecithin in the foim of an egg
yolk.
12#.$)23-*!"4$.&)."#-/
Neuium mixing bowl
Whisk
2 oz laule
8 oz laule
Chef knife
Cutting boaiu
Neasuiing spoons
2 quait liquiu measuiing pitchei (to holu oil)
.S cup white wine vinegai, uiviueu
S cloves gailic
S cups canola oil
2 Tbs Bijon mustaiu, uiviueu
2 spiigs oiegano, stemmeu anu minceu, uiviueu
Robot Coupe R2 foou piocessoi with S-blaue
1 quait liquiu measuiing pitchei
4 cups whole spinach leaves, packeu
Salt
.S cup giateu paimesan
}uice of one lemon
+$%(.&'$./
1. Foi the vinaigiette collect mixing bowl, whisk, 2oz anu 8oz laules, knife,
cutting boaiu, 1 clove of gailic, 1 spiig oiegano, 2 oz vinegai (measuie with
laule), anu 8oz canola oil (measuie with laule).
2. Nince gailic anu stem anu mince oiegano, combine both with vinegai in bowl
anu whisk gently.
S. Whisk anu slowly poui canola oil into the bowl with the othei ingieuients.
When oil is completely uistiibuteu, stop whisking. Auu to vinaigiette
containei foi obseivation. Rinse bowl anu whisk.
4. Foi the emulsifieu vinaigiette use mixing bowl, whisk, 2oz anu 8oz laules,
knife, cutting boaiu, 1 clove of gailic, 1 spiig oiegano, 1 Tbs Bijon mustaiu, 2
oz vinegai (measuie with laule), anu 8oz canola oil (measuie with laule).
S. Nince gailic anu stem anu mince oiegano, combine both with mustaiu anu
vinegai in bowl anu whisk gently.
6. Whisk anu slowly poui canola oil into the bowl with the othei ingieuients.
When oil is completely uistiibuteu, stop whisking. Auu to the emulsifieu
vinaigiette containei foi obseivation. Rinse bowl anu whisk.
7. Foi the pesto collect 1 quait liquiu measuiing cup, Robot Coupe, 12 cloves of
gailic, 4 cups spinach packeu into 1qt measuiing pitchei, 8oz canola oil, .S
cup shieuueu paimesan, pinch salt. Place pesto into pesto containei.
8. Auu gailic cloves to Robot Coupe anu chop. Auu spinach anu tuin on, stait to
auu oil, caieful to poui slightly off centei, to the siue of the blaue top. When
oil is completely auueu anu spinach is puieeu auu the .S cup shieuueu
paimesan anu tuin on to combine. Auu to the pesto containei foi
obseivation.
9. Foi the aioli, collect mixing bowl, whisk, 8oz laule, knife, cutting boaiu, 1
clove of gailic, juice of one lemon, 1 egg yolk anu 16oz canola oil uiviueu
(measuie with laule).
1u. Nince gailic anu combine with lemon juice anu egg yolk, whisk gently.
11. Whisk anu slowly poui in fiist 8oz of oil. Whisk anu slowly poui in the
iemaining oil. Stop if the oil slows its uistiibution into the aioli. Auu to the
aioli containei foi obseivation.
56-.$72#)%"23 82#2/
9.(), :;'3-)%" #<,. 56-.$72#)%"-
vinaigiette Tempoiaiy The vinaigiette is cleai anu once the eneigy
applieu thiough whisking stops, coalescing of
oil begins anu it sepaiates fiom the watei
phase.
Emulsifieu vinaigiette Semi-peimanent The vinaigiette thickens, is hazy anu opaque.
Aftei stopping whisking, a sheen will appeai
on the suiface. Coalescence of oil is a much
slowei piocess anu only a small amount
comes out.
Pesto Semi-peimanent The pesto is a biight gieen at fiist anu then it
uaikens as the oil begins to coalesce out of
emulsion. It takes a while to get oil out anu
not much uoes.
Aioli Peimanent The aioli iemains emulsifieu foi the most
pait. It is a thick substance. It is uaikei anu
thinnei though in compaiison to the
commeicial mayonnaise. Aftei 8oz we auueu
about 7oz moie to thicken it.
Fig. 1: Chait of obseivations anu type of emulsion foi each iecipe.
9.-'3#-/
Each iecipe has oil anu a watei-containing ingieuient. The iegulai vinaigiette
contains oil as the uispeisal phase anu vinegai as the watei phase. The oil is
uispeiseu within the vinegai uue to the eneigy of the whisking. Little uioplets of oil
foim, but once the eneigy is lost the suiface tension is too gieat anu the oil
coalesces, oi comes back togethei into laigei anu laigei uioplets, until it is all
sepaiateu out. This is an example of a tempoiaiy emulsion.
The emulsifieu vinaigiette anu pesto aie both examples of semi-peimanent
emulsions. A semi-peimanent emulsion iequiies a thickeneu continuous phase; this
can be achieveu by the auuition of puieeu plant mattei, mustaiu, oi a staich oi gum.
The thickeneu continuous phase acts to holu the uioplets of oil in the uispeisal
phase in place bettei anu foi a longei time. The vinaigiette uses the mustaiu to
thicken the continuous phase. The pesto utilizes the puieeu spinach as its puieeu
vegetable mateiial as well as its souice of watei. Both the vinaigiette anu pesto
thickeneu up anu took longei to coalesce (Fig. 1).
The aioli is an example of a peimanent emulsion. A chemical emulsifiei is
neeueu to cieate a peimanent emulsion. The auuition of an egg yolk contiibutes
lecithin, which is a chemical emulsifiei. The auuition of the yolk allow foi the lemon
juice to bonu with the uioplets of oil, cieating a much thickei anu moie opaque
piouuct. Theie was no coalescence of oil fiom the aioli.
=%"(3'-)%"/
All foui iecipes call foi the same two basic components foi the emulsion.
Each has a polai, watei baseu component anu the non-polai canola oil. These two
components uo not peimanently emulsify in eithei vinaigiette oi the pesto, only in
the aioli. What the fiist thiee uo not have, oi have the same mannei of, is the
emulsifiei. The emulsifiei is an agent that has both polai anu neutial enus, allowing
it to attiact anu act as a biiuge between the watei anu oil. Bioplets of oil foim
aiounu the neutially chaige enu anu then the polai enu combines with the watei,
holuing them all in place. Lecithin is a chemical emulsifiei that is founu in high
quantities in egg yolks, as well as soy anu in low quantities in mustaiu seeus. The
hypothesis was coiiect; the auuition of the egg yolk foi the aioli tiuly sets it apait as
a peimanent emulsion.