Food Science

Homemade BBQ Mayonnaise

Ice, Jiratchot Tunkunpai

Wan, Phuchit Bunluesak
Tah, Kasidet Numfug
Wade, Watcharit Polsen
Bank, Pawat Wachirawuttikai

10th November 2016

 Lab Introduction
In the world every things are made of atom and every atom joined together to make
molecule, when it join composed is called bond. Inside the molecule, the atom joins together
by its charge or sharing electron, and then it attract each other. A bond that we learn has two
types which are Ionic and covalent bond. Ionic bond form when electrons are transferred from
one atom to another atom to become stable and the oppositely charged ions are attracted to one.
Covalent bond is the result when two atoms shared electrons to become stable. Covalent bond
has two types which are Polar covalent bond and Non-polar covalent bond. Polar covalent bond
will be sharing their electrons unequally; it results in a partial charge. For example, molecule in
the water are electrically charge, as a result it will attracted to each other. Nonpolar covalent
bond is a type of bond that occurred when two atom share a pair of electrons with each other
atom equally. For example, Oil is dissolve only in other Non-polar molecules and every Non-
polar molecule will bunch together when it mixed with water. The molecules that dont have
charge, so its mean it cant pull by water molecules, to be more precise it extrude or repel the
water, so it called Hydrophobic. The molecules that have charge will pull by other molecules that
have charge, such as the water molecules; in this process it called Hydrophilic. Next,
Homogeneous and Heterogeneous both are mixture that mixing by Hydrophobic and
Hydrophilic. Homogeneous is the result of mixing when Hydrophobic with water. Then,
Emulsifier is molecule that has Hydrophobic and Hydrophilic at the angle. Heterogeneous is the
mixing of Hydrophobic with water. Heterogeneous can change to Homogeneous by added an
emulsifier. Emulsifier is occurred when Hydrophobic and Hydrophilic are connected together, as
a result it make Homogeneous mixture. The Heterogeneous will be change to Homogeneous by
adding an Emulsifier.

In this project is about how emulsifier work in mixture and what is the result will be.

We used Emulsifier to mix with two substances together because Hydrophobic and Hydrophilic
is the ingredient of Emulsifier. We detect about the color, taste, and how it will be or look like. In
this experiment we used egg yolk to be an Emulsifier. The egg yolk will help the lemon juice and
the oil to enable with other admixture. After it mixing with ingredient together we put sauce
BBQ flavor to make it more delicious. Every time that we added a sauce, we need to taste it.
Next, when everything finished, so we organized the dish to make it look more delicious.

Purpose: The purpose of this experiment is to know about the result when the Emulsifier mixed
with other mixtures in food and how it will be.

Hypothesis: If we add the egg yolk at the right amount that we set, then it will mix with other
admixture accurately.
Material:

1. Tabasco sauce cup 8.fried chicken 2 pieces

2. Egg yolk 2 eggs 9.dressing

3. Cheese 1 slice 10.BBQ sauce 3-4 cups

4. Vinegar cup 11.whisk

5. Lime juice 1/3 cup 12.salt 1 table spoons

6. Bowl

7. Plate

Procedure:

1. Put egg yolk into bowl

2. Use a balloon whisk to whisk egg yolk

3. Put mustard and whisk it together

4. Drop a little oil slowly while whisk everything until it sticks together

5. Adding vinegar and whisk it until it changes color

6. Adding some BBQ sauce and follow by Tabasco sauce

7. Adding cheese and lime juice

8. Whisk everything together

9. Serve with fried chicken and dressing

Result

Title: BBQ mayonnaise with chicken and salad

Caption: This is the delicious fried with tasty sauce and fresh salad.

Title: The gang and their perfect sauce.

Caption: This dish will not perfect if we didnt help together.

Q1: What was your groups strategy for developing your mayonnaise flavor?

= We tasted every times when we added or mixed the ingredients of

mayonnaise. We choose the chicken to eat with BBQ mayonnaise because
chicken can eat with many things and BBQ mayonnaise flavor. The
admixtures that we use to improve the flavor are BBQ sauce, lemon juice,
tobacco sauce.

Q2: What was your groups strategy for developing your presentation?

=We use the salad to organize the dish with chicken and the sauce because
it will look more delicious. When we present, we will tell how we made and
what admixture that we use.

Q3: What techniques or strategies did your group perform to successfully

create an emulsion? What were some sources of error?

= We add oil slowly and taste every time that we add somethings, so it can
mixed together appropriately. Thus, my group added too much of oil, so it
look oily and greasy.

Q4: Was the flavor your group chooses successful in making a flavorful
mayo? Why or Why Not? What would you do differently in the future?

= My group choose BBQ flavor because we think that it can eat with many
food, and the result was successful. Me and my group choose BBQ sauce to
eat with fried chicken because we think that it with we successful and it
results was expected. In the future I will use more ingredients to make it
more delicious and taste better than BBQ mayonnaise that we did.

Q5: Was your presentation effective to enhance the flavor of your mayo?
Why or Why Not? What would you do differently future?

= In my opinion, I think my presentation effective to enhance the flavor of

my BBQ mayonnaise because the texture, flavor, and color because these
things that I say are effect and influence the viewpoint customers that
based on five senses in evaluating of food. In the future I will change color of
BBQ mayonnaise and statement in my group dish.

Q6: Which mayonnaise flavor and presentation do you think was most
successful for your class and why? (It can be a different group for each).

= My group because the flavor of our mayonnaise was the most delicious. Its
eat with chicken and salad very well.
Q7: Research!!! Your body is made of mostly water. What happens when you
eat food 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 friend's and do not plagiarize.

= It has the potential to give you a problem like cholesterol, diabetes, Heart
disease. We can digest fat by the small intestine uses bile as an emulsifier of
a lipid.

Conclusion: The things that we leaned are link everything in the world. For
example, in this project we learn about emulsifier, but it can be the other
thing not only Mayonnaise it can be other food that is emulsifier.

Reference: Dennett, C. (2015, May 25). How does the body digest & metabolize fat?
Retrieved December 2, 2016, from http://www.livestrong.com/article/474281-how-does-the-
body-digest-metabolize-fat/(Dennett, 2015)