1. Dr. Vivian Baglien

2. The Basics: The polarity of amino acids makes some foods good emulsifiers. One end of these amino acids attracts to water and it makes a hydrogen bond. Other end of amino acids avoid water and is attracted to oil. Protein stabilizes an oil and water mixture. Egg yolks keep oil and lemon juice blended in mayonaise.

3. Mayonnaise the Classic Emulsification

4. Making Mayonnaise The protein lecithin in the egg acts: To maintain the stability of the oil and water suspension By coating the oil droplets So that they can’t settle out again into an upper layer (of oil suspended in water) Also known as OW suspension or oil in water.

5. Ingredients and Equipment Ingredients: Oil Lemon Juice Spices Egg Yolk Salt/Pepper to taste Small Amount of Water. Equipment: Whisk Glass bowl Container for storage

6. Step One: Use a whisk to mix together the egg, lemon, salt and pepper.

7. Step Two: Slowly mix in oil into previous mixture.

8. Step Three: Step Three: The mixture should start to thicken. If it becomes too thick a small amount of additional water can be mixed in.

9. Finishing Up Using a whisk will help to aerate and add bulk to the mixture.

10. Consistency of Homemade Mayonnaise. Mayonnaise may be thinner than commercially made mayonnaise. Professional chefs prefer a thinner consistency and it is the way mayonnaise should be. Commercially made mayonnaise has additional fillers added to give it a fuller consistency.

11. Interesting Facts “Freshly made mayo is better off sitting on your kitchen counter for 8 to 12 hours after it’s made. …acid is a very good disinfectant because acid coagulates proteins, and when cells get their proteins coagulated, they curl up and die.” Acids do their job of killing salmonella best at room temperature so avoid refrigerating the mayonnaise right away. “[Stewart, Tabori & Chang, 2006 in Bianchi, 2010]

12. Please add these questions to your notes and turn in for credit. 1.Name the two liquids suspended evenly throughout the mayonnaise. 2.Which ingredient acts to emulsify these two liquids? 3. Why does the oil need to be added slowly when making mayonnaise?

13. References Bianchi, Z. (2010) Hair cream and mayonnaise: making emulsions in the classroom from http://www.suite101.com/content/hair-cream-and- mayonnaise-making-emulsions-in-the-classroom- a265281 as retrieved February 25, 2011. Mehas K. & Rodgers, S (2002) Food Science. Peoria, Il Glencoe- McGraw Hill.