Experiment 5
Title:
Mayonnaise production
Objective:
To determine the type of food emulsion obtained by varying the mixture sequence
Introduction:
A most important field of emulsion technology is that involving food preparations. Some of the oldest emulsions known to man, for example, butter, salad dressings and so on are included in this group, while the applications of emulsion theory to the baking process and to therapeutic feeding represent modern developments.
Probably the most instructive of all the food emulsions which might be considered is mayonnaise. Mayonnaise is a unique emulsion which contains the mixture of water and oil. The major component in the mayonnaise is oil which dispersed throughout the lesser amount of continuous aqueous …show more content…
An emulsifier works at the surface of two immiscible liquids and tends to reduce the interfacial tension between two different liquids by reinforcing the in contact surface between them. The larger the ratio of surface area to volume of oil, the smaller the oil droplets dispersed in the water. Finer dispersion of oil droplets is required more emulsifier to surround them and thus this can maintain the stability of emulsion in the system. If the emulsifier is absent, the two immiscible liquids will quickly separate after they mixed. Thus, emulsifiers can be considered as the liaisons between the two liquids and serve to stabilize the …show more content…
Mayonnaise is not sterilized. Why doesn’t it spoil during storage at room temperature before the jar is opened?
Mayo will generally discourage the growth of bacteria while sealed. It is stored at room temperature in the store, but that's after being packed in a controlled environment that minimizes the risk of contamination. In mayonnaise-type products, the acid-to-moisture ratio along with pH is the governing factor for pathogen control. An acid: moisture ratio > 0.70 in combination with a pH < 4.1 is often used as the pathogen-control target level for these products. Usually, these ratios are combined with other factors such as pH or added antimicrobials to effect pathogen control. It is the interaction of these factors that controls the ability of pathogens to proliferate in foods.
In addition, real mayonnaise doesn't spoil quickly since a lot of vinegar is added to the mixture. This is the main reason that the mayonnaise formed in the first place.
2. What physical characteristic is particularly enhanced by procedure
Title:
Mayonnaise production
Objective:
To determine the type of food emulsion obtained by varying the mixture sequence
Introduction:
A most important field of emulsion technology is that involving food preparations. Some of the oldest emulsions known to man, for example, butter, salad dressings and so on are included in this group, while the applications of emulsion theory to the baking process and to therapeutic feeding represent modern developments.
Probably the most instructive of all the food emulsions which might be considered is mayonnaise. Mayonnaise is a unique emulsion which contains the mixture of water and oil. The major component in the mayonnaise is oil which dispersed throughout the lesser amount of continuous aqueous …show more content…
An emulsifier works at the surface of two immiscible liquids and tends to reduce the interfacial tension between two different liquids by reinforcing the in contact surface between them. The larger the ratio of surface area to volume of oil, the smaller the oil droplets dispersed in the water. Finer dispersion of oil droplets is required more emulsifier to surround them and thus this can maintain the stability of emulsion in the system. If the emulsifier is absent, the two immiscible liquids will quickly separate after they mixed. Thus, emulsifiers can be considered as the liaisons between the two liquids and serve to stabilize the …show more content…
Mayonnaise is not sterilized. Why doesn’t it spoil during storage at room temperature before the jar is opened?
Mayo will generally discourage the growth of bacteria while sealed. It is stored at room temperature in the store, but that's after being packed in a controlled environment that minimizes the risk of contamination. In mayonnaise-type products, the acid-to-moisture ratio along with pH is the governing factor for pathogen control. An acid: moisture ratio > 0.70 in combination with a pH < 4.1 is often used as the pathogen-control target level for these products. Usually, these ratios are combined with other factors such as pH or added antimicrobials to effect pathogen control. It is the interaction of these factors that controls the ability of pathogens to proliferate in foods.
In addition, real mayonnaise doesn't spoil quickly since a lot of vinegar is added to the mixture. This is the main reason that the mayonnaise formed in the first place.
2. What physical characteristic is particularly enhanced by procedure