Factors Affecting the Ease o£ Formation and ^~==~
Stability of Mayonnaise
In making mayonnaise, several factors affect the formation of the emul-
sion, its stability, and ease of making. The major factors may be listed as
follows: (1) degree and kind of agitation, (2) the method of mixing,
(3) the ingredients used, and (4) temperature. Some of these may be
further subdivided.
Degree and kind of agitation. This factor has already been partially
discussed. Under it can be included the kind of apparatus used as well as
rate of agitation. Good stable mayonnaises may be formed by both con-
tinuous and intermittent agitation. Hall and Halstrom have demonstrated
that very stable concentrated mayonnaise may be formed by continuous
agitation if the oil is added beneath the surface of the forming emulsion.
Clayton states that it is a well-known fact that agitation can both make
and break an emulsion. It has often been observed in the laboratory, when
the vinegar and seasoning have been added to the egg yolk before any oil
is added, that rapid agitation for the first additions of oil is advantageous;
otherwise the resulting mayonnaise is less viscous.
The kind of bowl used. Some failures in making mayonnaise are due
to putting small quantities of the egg yolk in a large mixing bowl. As a
result the egg yolk spreads out in such a thin layer that the egg beater
picks up very little of the egg and an emulsion is not formed with the first
portions of the oil added. Sometimes the rod at the bottom of the rotary
egg beater is thick and holds the beater above the contents of the bowl,
provided the quantity of material in the bowl is small and the egg beater
is held upright.
The method of mixing. Under the method of mixing may be grouped
the following: (1) the method of adding the oil, (2) the quantity of oil
that is added at first, (3) the time of adding the vinegar, and (4) the time
the seasonings are added.
The method of adding the oil. Hall and Halstrom have shown that a
more stable emulsion is formed when the oil is added beneath the surface
of the forming emulsion.
The quantity of oil that is added at first. Often the statement is seen
that mayonnaise can be made by putting all the ingredients in the mixing
bowl and then beating. The author (see Experiment 52C,3) has never
been able to do this and has never witnessed the making of it in this way.
Many water-and-oil emulsions can be made by putting all the ingredients
together and shaking or stirring, but mayonnaise does not seem to belong
to this group. It is possible that some factors may occasionally influence
the formation of an emulsion so that it is formed when all the ingredients
are added at once to make mayonnaise.
Mark expresses the amount of oil that can be added and an emulsion
280 EMULSIONS
Page 226
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Factors Affecting the Ease o£ Formation and ^~==~
Stability of Mayonnaise
In making mayonnaise, several factors affect the formation of the emul-
sion, its stability, and ease of making. The major factors may be listed as
follows: (1) degree and kind of agitation, (2) the method of mixing,
(3) the ingredients used, and (4) temperature. Some of these may be
further subdivided.
Degree and kind of agitation. This factor has already been partially
discussed. Under it can be included the kind of apparatus used as well as
rate of agitation. Good stable mayonnaises may be formed by both con-
tinuous and intermittent agitation. Hall and Halstrom have demonstrated
that very stable concentrated mayonnaise may be formed by continuous
agitation if the oil is added beneath the surface of the forming emulsion.
Clayton states that it is a well-known fact that agitation can both make
and break an emulsion. It has often been observed in the laboratory, when
the vinegar and seasoning have been added to the egg yolk before any oil
is added, that rapid agitation for the first additions of oil is advantageous;
otherwise the resulting mayonnaise is less viscous.
The kind of bowl used. Some failures in making mayonnaise are due
to putting small quantities of the egg yolk in a large mixing bowl. As a
result the egg yolk spreads out in such a thin layer that the egg beater
picks up very little of the egg and an emulsion is not formed with the first
portions of the oil added. Sometimes the rod at the bottom of the rotary
egg beater is thick and holds the beater above the contents of the bowl,
provided the quantity of material in the bowl is small and the egg beater
is held upright.
The method of mixing. Under the method of mixing may be grouped
the following: (1) the method of adding the oil, (2) the quantity of oil
that is added at first, (3) the time of adding the vinegar, and (4) the time
the seasonings are added.
The method of adding the oil. Hall and Halstrom have shown that a
more stable emulsion is formed when the oil is added beneath the surface
of the forming emulsion.
The quantity of oil that is added at first. Often the statement is seen
that mayonnaise can be made by putting all the ingredients in the mixing
bowl and then beating. The author (see Experiment 52C,3) has never
been able to do this and has never witnessed the making of it in this way.
Many water-and-oil emulsions can be made by putting all the ingredients
together and shaking or stirring, but mayonnaise does not seem to belong
to this group. It is possible that some factors may occasionally influence
the formation of an emulsion so that it is formed when all the ingredients
are added at once to make mayonnaise.
Mark expresses the amount of oil that can be added and an emulsion
280 EMULSIONS