Methods and Techniques Required to Produce Mayonnaise

Making mayo Abtract A combination of oil, water, formal yolk, and stabilizers was combined in an endeavor to produce mayonnaise. The final photographic emulsion was a solution of a trial and error process to double-dyed(a) the timing and order of the addition of ingredients. The procedure was just attempted once. It was concluded that adding the oil slowly to the egg yolk and adding the stabilizers at the end would produce a mayonnaise similar to manufactured mayonnaise. Introduction The procedure of this experiment is to determine the methods and techniques equired to produce mayonnaise.Mayonnaise is an emulsion, which means that it is a stable combination of two liquids that are immiscible. They mark 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 different in water molecules. These bonds prevent oil molecules from getting in. In order to create an e mulsion, an emulsifier must be added to the combination. An emulsifier is a compound that stabilizes emulsions.These emulsifiers, which are also frequently added to soap, have long chains of carbon 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 charge and two hydrophobic tails found in egg yolks, is one example of how emulsifiers can impart shape. This is relevant to the production 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. Low-density lipoproteins (LDL), high-density lipoproteins ( alpha-lipoprotein) and various separate proteins can be found in the yolk. HDL particles require an extra boo st to improve their susceptibility to act as an emulsifier because their particles are too bighearted to coat the oil droplets without being separated from another.