Result & Discussion - Mayonnaise

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 physical  properties, sensory attributes and overall quality of mayonnaise. 2. The objective of this experiment is to reveal the influence of preparation condition on the physicochemical properties and overall quality of mayonnaise.

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

Mayonnaise is an emulsion which is a mixture of two liquids that normally cannot be combined. Oil and water is the t he 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 is the 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, mayonnaise  produced by Method III tends to have higher hi gher 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."

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 70 – 80% 80% 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.

MATERIALS: Ingredients

Percent

Oil

75.0

Salt

1.5

Egg 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 e gg 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, ¾ water, ¾ vinegars and salt are blended in separate container. contai ner. 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.

Result a) Sensory characteristics

M ethod

Appearan Appearan ce

Vi scosit cosit y

1 2

Yellowish, opaque Slightly yellowish, milky Whitish, shiny

Less thick Medium thick

Water-in-oil Water-in-oil

Very thick

Oil-in water 

3

Emu lsion Type 

M ETHOD 1

METH OD 2

METH OD 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

847.17

1192.58

Reading

Shear rate , s^-1

45.23

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 in water, (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 together in a bowl. Method III is more complicated and comprised of different stages of processing and required longer time.

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 r eduction of the interfacial i nterfacial 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 to the 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

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 I’s 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.

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-inoil emulsion type type while in method 3 is oil-in oil-in water emulsion type. type. Thus, a good 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 oilin-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. t ype. Method 1 and 2 are water-in-oil emulsion type t ype  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.

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 946954.

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

Becker, P. (1956). Emulsions: (1956).  Emulsions: Theory and Practice. 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