obtained as follows: "(1) If the proportion of oil to that of egg or of the
emulsion already produced was kept below a certain maximum a stable
emulsion always resulted, no matter what the temperature or manner of
beating, (2) that if the proportion of oil added exceeded a certain maxi-
mum, the egg or the emulsion already formed became dispersed in oil and
no permanent emulsion was formed, (3) that if the proportion between
these limits were used a permanent emulsion might or might not be formed,
dependent on such variables as manner of beating and temperature, (4) that
if egg was previously diluted by adding vinegar the proportion of oil
which could be permanently emulsified was greatly increased during the
addition of the first and second portions of oil, but that as viscosity of the
mixture increased the maximum ratio of oil to emulsion rapidly approached
the value found when egg alone was used at first."
Mayonnaise is formed more readily if the quantity of oil added at first
is small. But the quantity of oil that can be added to egg yolk for the first
addition of oil and still obtain a stable emulsion depends somewhat upon
the rate of agitation, the combined volume of egg yolk and vinegar, the
temperature of the ingredients, and other factors. If the above factors are
standardized and if the combined volume of the vinegar and the egg yolk
is y!\ cup, the quantity of oil that can be added and emulsified is a definite
quantity. If the combined egg yolk and vinegar is ^ cup, the quantity of
oil that can be added will be 2 times as much as for ^ cup under the same
conditions. Using 1 egg yolk and 15 cc. of vinegar and beating with a
rotary egg beater in a round-bottomed jar, Experiment 52C, 2, 12 tea-
spoons of oil have been the limit for the first addition of oil. Often only
10 or 11 teaspoons can be added. This large quantity of oil must be care-
fully emulsified before the second portion of oil is added. The volume of
the egg yolk and vinegar is a little over 2 tablespoons. Thus the volume
of oil that can be added, 7 to 10 teaspoons, is about the same as the
volume of the egg yolk plus the vinegar. The emulsion is formed more
easily if smaller quantities, 2 to 3 teaspoons, of oil are added at first. The
second addition of oil, and any subsequent addition, must not exceed a
definite relation to the volume of emulsion already formed. In making
salad dressing with 1 egg, 1 cup of cornstarch paste, a cup of oil, and
vinegar, all the oil can be added at first, but here again the volume of the
oil is about the same as that of the emulsifier, i.e., the egg yolk plus the
cornstarch paste.
The time o£ adding the vinegar. Part or all of the vinegar may be
added at various intervals during the mixing or it may be added to the egg
yolk alternately with the oil. It may be added after considerable oil is
added to the egg yolk (Experiment 52A,1,2,3) or before any oil is added.
By the last method the oil may be added in larger quantities for the first
and second additions, and the mayonnaise made more rapidly. How^ever,
the size of the oil particles that are first emulsified is quite large when the
vinegar is added to the egg yolk before the oil is added. But with each
THE INGREDIENTS USED 281
Page 227
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obtained as follows: "(1) If the proportion of oil to that of egg or of the
emulsion already produced was kept below a certain maximum a stable
emulsion always resulted, no matter what the temperature or manner of
beating, (2) that if the proportion of oil added exceeded a certain maxi-
mum, the egg or the emulsion already formed became dispersed in oil and
no permanent emulsion was formed, (3) that if the proportion between
these limits were used a permanent emulsion might or might not be formed,
dependent on such variables as manner of beating and temperature, (4) that
if egg was previously diluted by adding vinegar the proportion of oil
which could be permanently emulsified was greatly increased during the
addition of the first and second portions of oil, but that as viscosity of the
mixture increased the maximum ratio of oil to emulsion rapidly approached
the value found when egg alone was used at first."
Mayonnaise is formed more readily if the quantity of oil added at first
is small. But the quantity of oil that can be added to egg yolk for the first
addition of oil and still obtain a stable emulsion depends somewhat upon
the rate of agitation, the combined volume of egg yolk and vinegar, the
temperature of the ingredients, and other factors. If the above factors are
standardized and if the combined volume of the vinegar and the egg yolk
is y!\ cup, the quantity of oil that can be added and emulsified is a definite
quantity. If the combined egg yolk and vinegar is ^ cup, the quantity of
oil that can be added will be 2 times as much as for ^ cup under the same
conditions. Using 1 egg yolk and 15 cc. of vinegar and beating with a
rotary egg beater in a round-bottomed jar, Experiment 52C, 2, 12 tea-
spoons of oil have been the limit for the first addition of oil. Often only
10 or 11 teaspoons can be added. This large quantity of oil must be care-
fully emulsified before the second portion of oil is added. The volume of
the egg yolk and vinegar is a little over 2 tablespoons. Thus the volume
of oil that can be added, 7 to 10 teaspoons, is about the same as the
volume of the egg yolk plus the vinegar. The emulsion is formed more
easily if smaller quantities, 2 to 3 teaspoons, of oil are added at first. The
second addition of oil, and any subsequent addition, must not exceed a
definite relation to the volume of emulsion already formed. In making
salad dressing with 1 egg, 1 cup of cornstarch paste, a cup of oil, and
vinegar, all the oil can be added at first, but here again the volume of the
oil is about the same as that of the emulsifier, i.e., the egg yolk plus the
cornstarch paste.
The time o£ adding the vinegar. Part or all of the vinegar may be
added at various intervals during the mixing or it may be added to the egg
yolk alternately with the oil. It may be added after considerable oil is
added to the egg yolk (Experiment 52A,1,2,3) or before any oil is added.
By the last method the oil may be added in larger quantities for the first
and second additions, and the mayonnaise made more rapidly. How^ever,
the size of the oil particles that are first emulsified is quite large when the
vinegar is added to the egg yolk before the oil is added. But with each
THE INGREDIENTS USED 281