3. Put all the ingredients in the mixing bowl together. Then beat with a
rotary egg beater. After beating a few seconds, let the mixture stand; then
beat again. Is an emulsion obtained?
D. To determine the amount of oil that can be added to mayonnaise with-
out breaking the emulsion.
1. Follow directions under Al, but add all the oil possible to the mayon-
naise. Keep a record of the amount of oil added. Compare the consistency of
the mayonnaise with that obtained in other experiments. Determine its keeping
qualities.
2. Repeat Dl, but add oil until the emulsion breaks. If oil has been added
until the emulsion breaks under Dl, use it for this experiment and repeat
D2, but do not add quite so much oil. Put a small portion of the broken
emulsion, about a tablespoon, in a jelly glass. Label and cover. Divide the
remaining broken mass into three parts.
a. Add part one to an egg yolk gradually, beating with the egg beater
during the process. What happens?
b. Repeat D2,a, but add the second portion of curdled emulsion gradually
to a tablespoon of water or vinegar.
c. Add a tablespoon of water or vinegar to the third portion of broken
emulsion. Beat. What happens?
E. To determine the kinds of fat that may be used in mayonnaise.
1. Repeat Al, but substitute butter for the oil. Melt the butter over hot
water and keep warm while adding to the egg yolk and seasonings.
2. Repeat El, but use lard, Crisco, or Snowdrift.
F. To determine the effect of substituting other emulsifying agents for the
egg yolk in making salad dressing.
1. Substitute \y'2 tablespoons of cornstarch paste for the egg yolk in the
mayonnaise recipe. (Make the paste by cooking XYi tablespoons of cornstarch
with 1 cup of water.) When the paste is cool but not firm, add the season-
ings and vinegar to 1^ tablespoons of the paste and beat with rotary egg
beater. Add the oil slowly at first, then more rapidly after the emulsion begins
to form.
2. Substitute 1^ tablespoons of gelatin for the egg yolk in the mayonnaise
recipe. (Make gelatin solution by using 3 teaspoons of gelatin to 1 cup of
water.) When the gelatin is thick but not firm put 1^^ tablespoons in a mixing
EMULSIONS 291
bowl. Add the seasonings, and the vinegar. Beat. Add the oil slowly at first,
then more rapidly.
3. Substitute 18 grams of egg white for the egg yolk.
4. Substitute 18 grams of whole egg for the egg yolk.
Is there much difference in the method of combining ingredients for mayon-
naise when egg yolk is used as the emulsifying agent? What effect does the
temperature of the ingredients have on the formation of an emulsion? Did you
succeed in obtaining an emulsion when the oil and all the other ingredients
were combined in a bowl before beating? What is the largest quantity of oil
used for the first addition of oil and a permanent emulsion obtained? How
much oil did you succeed in adding to the mayonnaise? By examining the
emulsions obtained under the microscope, compare cornstarch paste, gelatin,
egg white, and egg yolk as emulsifying agents for emulsions.
Experiment 53.
To determine the type of emulsion formed with different emulsifying agents
and oils or fats.
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3. Put all the ingredients in the mixing bowl together. Then beat with a
rotary egg beater. After beating a few seconds, let the mixture stand; then
beat again. Is an emulsion obtained?
D. To determine the amount of oil that can be added to mayonnaise with-
out breaking the emulsion.
1. Follow directions under Al, but add all the oil possible to the mayon-
naise. Keep a record of the amount of oil added. Compare the consistency of
the mayonnaise with that obtained in other experiments. Determine its keeping
qualities.
2. Repeat Dl, but add oil until the emulsion breaks. If oil has been added
until the emulsion breaks under Dl, use it for this experiment and repeat
D2, but do not add quite so much oil. Put a small portion of the broken
emulsion, about a tablespoon, in a jelly glass. Label and cover. Divide the
remaining broken mass into three parts.
a. Add part one to an egg yolk gradually, beating with the egg beater
during the process. What happens?
b. Repeat D2,a, but add the second portion of curdled emulsion gradually
to a tablespoon of water or vinegar.
c. Add a tablespoon of water or vinegar to the third portion of broken
emulsion. Beat. What happens?
E. To determine the kinds of fat that may be used in mayonnaise.
1. Repeat Al, but substitute butter for the oil. Melt the butter over hot
water and keep warm while adding to the egg yolk and seasonings.
2. Repeat El, but use lard, Crisco, or Snowdrift.
F. To determine the effect of substituting other emulsifying agents for the
egg yolk in making salad dressing.
1. Substitute \y'2 tablespoons of cornstarch paste for the egg yolk in the
mayonnaise recipe. (Make the paste by cooking XYi tablespoons of cornstarch
with 1 cup of water.) When the paste is cool but not firm, add the season-
ings and vinegar to 1^ tablespoons of the paste and beat with rotary egg
beater. Add the oil slowly at first, then more rapidly after the emulsion begins
to form.
2. Substitute 1^ tablespoons of gelatin for the egg yolk in the mayonnaise
recipe. (Make gelatin solution by using 3 teaspoons of gelatin to 1 cup of
water.) When the gelatin is thick but not firm put 1^^ tablespoons in a mixing
EMULSIONS 291
bowl. Add the seasonings, and the vinegar. Beat. Add the oil slowly at first,
then more rapidly.
3. Substitute 18 grams of egg white for the egg yolk.
4. Substitute 18 grams of whole egg for the egg yolk.
Is there much difference in the method of combining ingredients for mayon-
naise when egg yolk is used as the emulsifying agent? What effect does the
temperature of the ingredients have on the formation of an emulsion? Did you
succeed in obtaining an emulsion when the oil and all the other ingredients
were combined in a bowl before beating? What is the largest quantity of oil
used for the first addition of oil and a permanent emulsion obtained? How
much oil did you succeed in adding to the mayonnaise? By examining the
emulsions obtained under the microscope, compare cornstarch paste, gelatin,
egg white, and egg yolk as emulsifying agents for emulsions.
Experiment 53.
To determine the type of emulsion formed with different emulsifying agents
and oils or fats.