Result & Discussion - Mayonnaise

7/27/2019 Result & Discussion - Mayonnaise

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TITLE: EFFECT OF DIFFERENT PROCESSING METHODS ON PHYSICAL AND

SENSORY PROPERTIES OF MAYONNAISE

OBJECTIVE:

1. The aim of this experiment is to evaluate the effect of processing method on physicalproperties, sensory attributes and overall quality of mayonnaise.

2. The objective of this experiment is to reveal the influence of preparation condition onthe physicochemical properties and overall quality of mayonnaise.

3. To determine which method of processing produce the best accepted quality ofmayonnaise.

ABSTRACT

Mayonnaise is an emulsion which is a mixture of two liquids that normally cannot be

combined. Oil and water is the classic example. Emulsifying is done by slowly adding

one ingredient to another while simultaneously mixing rapidly and this disperse tiny

droplets of one liquid to another. Emulsifier is added to stabilize the mixture

otherwise both the liquid will be separated. In this experiment, different processing

methods are conducted to determine their effects on physical, sensory properties and

overall quality of mayonnaise. The methods used were described as Method I, Method

II and Method III.Mayonnaise produces in method 3 is the thickest and in method 1 isthe thinnest. Both mayonnaise produced in method 1 and 2 are water-in-oil emulsion

type while in method 3 is oil-in water emulsion type.Based on the result, mayonnaiseproduced by Method III tends to have higher viscosity which is 2210.8 mPas, Method

II mayonnaise have lowest viscosity which is on 83.9 mPas while Method I

mayonnaise have much higher viscosity which is 118.0 mPas.

INTRODUCTION:

Mayonnaise was invented in France by Duke de Richelieu's chief in year 1756. In

1905, the first ready-made mayonnaise was sold at Richard Hellman's New York deli. Later

on, in year of 1912, mayonnaise was mass marketed and called "Hellman's Blue Ribbon

Mayonnaise."


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Mayonnaise a mixture of egg, vinegar, oil and spices is probably one of the oldest and

most widely used sauces in the world today. Traditional mayonnaise an oil-in-water emulsion

despite containing 7080% fat. Careful mixing of the ingredients and the addition of minor

constituents help to maintain a closely packed foam of oil droplets. Low-fat mayonnaise

needs additional ingredients to maintain their stability. Mayonnaise, in common with all high

fat foods, is susceptible to spoilage due to auto-oxidation, its stability depending on the type

of oil used. Salt, as well as being important in the development of the flavour and stability

appears to influence the rate of oxidation of the oil in the emulsion. The characteristic flavour

of previous mayonnaise is derived principally from the addition of mustard, which contains

isothiocyanates. These isothiocyanates are stabilized in the aqueous solution by the addition

of citric acid. An understanding of the physical and chemical processes involved in the

formation of emulsions has allowed the manufacture of mayonnaise which is much, more

stable during long-term storage and the development of products which contain a greater

range of novel flavours.

Mayonnaise is an emulsion which is a mixture of two liquids that normally cannot be

combined. Oil and water is the classic example. Emulsifying is done by slowly adding one

ingredient to another while simultaneously mixing rapidly and this disperse tiny droplets of

one liquid to another. Emulsifier is added to stabilize the mixture, otherwise both the liquid

will be separated. Examples of emulsifier are gelatine and lecithin from eggs. Lecithin, the

major surface-active component in egg yolk, is known to be good oil-in-water emulsifier/fat

emulsifier. Besides that, mustard is added in order to sharpen mayonnaise taste and stabilize

the emulsion.

There are several method in making of mayonnaise which are can be made with an

electric blander, electric mixture, food processor, or by hand with whisk or fork. In making

mayonnaise which is in oil-in-water emulsion, it must be made slowly adding oil to an egg

yolk, while whisking vigorously to disperse the oil. The oil and the water in yolk form a base

of the emulsion while the lecithin from the yolk is the surface-active. Lecithin, the major

surface-active component, is known to be a good o/w emulsifier.

The viscosity of prepared mayonnaise is measured using a solid and liquid

viscometer, whole the sensory characteristic such as appearance and emulsion type of

prepared mayonnaise are also recorded. At the same time, we find the major critical

operational factors and parameters affecting the overall quality of mayonnaise.


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MATERIALS:

Ingredients Percent

Oil 75.0

Salt 1.5Egg yolk 8.0

Mustard 1.0

Water 3.5

vinegar 11.0

PROCEDURES:

All the ingredients are placed in a bowl and mixed with a wire whip for 10 minutes.

The mustard paste, salt, water and egg yolk are mixed in a pan using a spoon. The oil is

added to the mixing bowl and mixer is running at high speed. The mixture are slowly added

and mixed for more 5 minutes.

The egg yolks are added to the mixing bowl and are blended thoroughly at medium speed.

The mustard paste, water, vinegars and salt are blended in separate container. Salt is

stirred until dissolved and added to the egg yolk. Then, mixtures are blended at medium

speed for 2-3 minutes with a wire whip. The oil is slowly added and speed is increased. The

total time for adding the oil should be about 15 minutes at high speed.

-10-15% of oil is added during first 5 minutes.

-about 50% of the oil is added during next 5 minutes.

-the remaining is added during the last 5 minutes.

The remaining vinegar and water are added while mixing for about one minute at medium

speed.

The additional minute are mixed at low speed.


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Result

a) Sensory characteristics

Method Appearance Viscosity Emu lsion Type

1 Yellowish, opaque Less thick Water-in-oil

2 Slightly yellowish,

milky

Medium thick Water-in-oil

3 Whitish, shiny Very thick Oil-in water

b) Viscosity Measurements

Discussion

Mayonnaise is a cold, emulsification used as sauce or as a condiment. It is made by

blending egg yolks and oil, then flavored with varying combinations of vinegar, mustard,

herbs and spices. Mayonnaise is an emulsion, which is a mixture of two liquids that normally

cannot be combined together. Mayonnaise is unique in that it: (1) contains far more oil inwater, (2) contains two different types of natural emulsifiers, and (3) is normally

manufactured by a procedure which appears contrary to the standard rules for preparing O/W

emulsions. In this experiment, different processing methods are conducted to determine their

effects on physical, sensory properties and overall quality of mayonnaise. The methods used

were described as Method I, Method II and Method III. Means that, three type of mayonnaise

were produced based on the three methods used. Method I is the simplest method used to

produce mayonnaise in which all the ingredients were mixed together in a bowl. Method III is

more complicated and comprised of different stages of processing and required longer time.

ReadingMETHOD 1 METHOD 2 METHOD 3

Temperature ,0C 25.3 24.6 24.7

Viscosity ,mPas 118.0 83.9 2210.8

Shear stress , Pa 100.00 100.00 100.00

Shear rate , s^-1847.17 1192.58

45.23


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In method 1, all the ingredients are placed in a bowl and mixed together with a wire

for 10 minutes. The results obtained from this method is, the mayonnaise has yellowish and

opaque color appearance. It is also less sticky and the emulsion produced in water in oil

emulsion. This is due to the oil which is added too quickly (or insufficient, rapid whisking)

will keep the two liquids from combining (emulsifying). The emulsion formed in water-in-oil

emulsion because there is no enough time for the oil to form emulsion in water as we need.

Besides the contact time for emulsion to form, some other factors also contribute towards

emulsion stability such as Interfacial Tension which concentrate at the oil-water interface,

producing a significant reduction of the interfacial tension and will need less energy to form

emulsions. Repulsion by Electric Charge is often explained by the presence of repulsive

electrical charges on the surfaces of emulsion droplets. According to the DLVO theory, the

dispersed particles are subject to two independent forces: the van der Waals force of

attraction and the electrostatic force of repulsion arising from the presence of electrical

double-layers at the particle surfaces. The undesirable yellowish and opaque color is formed

due to the improper mixing of the egg yolk. Eggs (containing the emulsifier lecithin) are

actually to bind the ingredients together and prevent separation.

Then in method 2, the mustard paste, salt, water, vinegar and egg yolk is mixed. Oil

is added and mixed in different bowl before added to the mixture and continued mixing for

another 5 minutes. This method yields a slightly yellowish and milky appearance. The

viscosity is medium thick and the emulsion formed is water-in-oil emulsion too as method 1.

Theoretically, the mechanism involved is almost the same with method 1. The only

difference in the contact tine between the ingredients mainly egg yolk, water and oil is longer

that result in a better color and appearance of the mayonnaise.

Lastly is the method 3 that used a more observed and longer process. This results tothe desirable color of whitish and shiny mayonnaise with very thick viscosity of mixture and

formed oil-in-water emulsion. The longer contact time between the ingredients help to form

stable oil-in-water emulsion of mayonnaise. Besides, oil was added drop by drop as the

mixture is rapidly whisked.

Mayonnaise produces in method 3 is the thickest and in method 1 is the thinnest. This

is due to the different emulsion formed and it is clearly seen that oil-in-water emulsion is

more stable and form a very thick mixture of mayonnaise. Both mayonnaise produced in


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method 1 and 2 are water-in-oil emulsion type while in method 3 is oil-in water emulsion

type. These in because emulsions tend to have a cloudy appearance, because the many phase

interfaces (the boundary between the phases is called the interface) scatter light that passes

through the emulsion. Emulsions are unstable and thus do not form spontaneously. Energy

input through shaking, stirring, homogenizers, or spray processes are needed to form an

emulsion. Over time, emulsions tend to revert to the stable state of oil separated from water.

Surface active substances (surfactants) can increase the kinetic stability of emulsions greatly

so that, once formed, the emulsion does not change significantly over years of storage. Oil

and vinegar salad dressing is an example of an unstable emulsion that will quickly separate

unless shaken continuously.

Every fluid material has a basic physical property, called its viscosity, which is a

measure of its resistance to flow. The viscosity for each batches of mayonnaise formed are

measured by using the viscometer. Based on the result, mayonnaise produced by Method III

tends to have higher viscosity which is 2210.8 mPas compared to the other two mayonnaises

(Method I and Method II). This is due to a very thick texture produced by Method III. The

thicker a fluid is, the higher is its viscosity, because of its greater resistance to flow.

Method II mayonnaise have lowest viscosity which is on 83.9 mPas while Method Is

mayonnaise have much higher viscosity which is 118.0 mPas. The different types of viscosity

relate to the manner in which the various fluids respond to shear forces.

Materials that keep fat globules dispersed in water or water droplets dispersed in fat

are emulsifiers. Without emulsifiers, mayonnaise would separate into water and oil layers.

The mayonnaise emulsion is stabilized by the presence of egg yolk, but the active ingredients

in egg yolk stabilizing the emulsion are phospholipids. The surface-active components of the

egg yolk are seen to be lecithin and cholesterol. Lecithin, the major surface-active

component, is known to be a good oil in water emulsifier.


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Conclusion

From the experiment, we conclude that mayonnaise produces in method 3 is the thickest and

in method 1 is the thinnest. Plus, both mayonnaise produced in method 1 and 2 are water-in-

oil emulsion type while in method 3 is oil-in water emulsion type. Thus, a good quality

mayonnaise can only be produced with the proper ingredient with its best amount and the

correct processing methods.

Question:

1. Which mayonnaise is the thickest? Which is the thinnest? Why?Mayonnaise produces in method 3 is the thickest and in method 1 is the thinnest. The

method 3 is the thickest because the results show the desirable color of whitish and

shiny mayonnaise with very thick viscosity of mixture and formed oil-in-water

emulsion. This is due to the different emulsion formed and it is clearly seen that oil-

in-water emulsion is more stable and form a very thick mixture of mayonnaise.

While in method 1, the mayonnaise has yellowish and opaque color appearance. It is

also less sticky and the emulsion produced in water in oil emulsion. This is due to the

oil which is added too quickly (or insufficient, rapid whisking) will keep the two

liquids from combining (emulsifying)

2. Which mayonnaise is water in oil emulsion? Which is oil in water emulsion? Why?Both mayonnaise produced in method 1 and 2 are water-in-oil emulsion type while in

method 3 is oil-in water emulsion type. Method 1 and 2 are water-in-oil emulsion type

because the emulsion formed in water-in-oil emulsion because there is no enough

time for the oil to form emulsion in water as we need. Besides the contact time for

emulsion to form, some other factors also contribute towards emulsion stability such

as Interfacial Tension which concentrate at the oil-water interface, producing a

significant reduction of the interfacial tension and will need less energy to form

emulsions. While the method 3 is the oil in water emulsion because this method takes

longer contact time between the ingredients help to form stable oil-in-water emulsion

of mayonnaise. Besides, oil was added drop by drop as the mixture is rapidly

whisked.


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References

C. Jacobsen, X. Xu, N.S. Nielsen, & M.T. Heinrich (2003).Oxidative stability of mayonnaise

containing structured lipids produced from sunflower oil and caprylic acid. European Journal

of Lipid Science and Technology, Vol. 105 (8), pp 449-458.

H. Liu, X.M. Xu, & Sh.D. Guo (2007).Rheological, texture and sensory properties of low-fat

mayonnaise with different fat mimetics. Food Science and Technology, Vol. 40 (6), pp 946-

954.

N. N. Potter and J. H. Hotchkiss. (1998).Food Science. Additional Food Constituents.

Springer.

Becker, P. (1956).Emulsions: Theory and Practice. 2nd ed. Reinhold Publ. Co., New York.

http://www.madehow.com/Volume-6/Mayonnaise.html#ixzz2FE6iHdwo

http://www.foodsci.wisc.edu/courses/fs532/01mayonnaise.html

Result & Discussion - Mayonnaise

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