The purpose of this lab was to investigate and study emulsions and foams in order to create the longest possible food emulsion.
In order to do complete the task at hand, some background research was required. In the background research, some very important things were discovered. It was found that emulsions are a mixture of two liquids in which do not mix in one another. In an emulsion, water is a polar molecule, and lipids are non-polar. In addition, it was discovered that emulsifiers play an important role in the process of making a long lasting emulsion. An emulsifier is something that helps slow down the amount of time it takes for an emulsion to destabilize. An example of a food ...view middle of the document...
Pour oil, water, and Xanthan Gum in to jar.
3. Remove jar from refrigerator
4. When ready, shake vigorously for 20 seconds
5. When finished shaking, open jar and pour into graduated cylinder
6. Start timer and watch emulsion!
The emulsion described above lasted 15 minutes, or 900 seconds. This was tied with the rest of the groups for the highest rank, on the exception of groups 13 and 14.
LAB 1: Oil Separated in Minutes (mL)
0 2 5 10 15
Control 2 10 10 10 10
Sucrose (2.0g) 1 9 10 10 10
Whey Protein (2.0g) 0 2 6 7 10
Xanthan Gum (0.25g) 0 0 1 2 3
Egg Yolk (3.0 mL) 0 1 6 10 10
LAB 1 Graph
LAB 2: Xanthan Gum-0.25g Oil Separated In Minutes (mL)
LAB 3: Oil Separated in Minutes When Mixed Differently (mL)
0 2 5 10 15
Egg Yolk-Blended- 20 sec 0 10 10 11 12
Whey Protein-stirred w/ spoon- 20 sec 0 2 10 11 12
As seen above, the data was quite conclusive and showed definitive trends. It was clear in Lab 1 that Xanthan Gum was the most effective emulsifier. The graph shown on lab 1 helps display this by comparing Xanthan Gums’ destabilization rate over time compared to other emulsifiers. The other trend shown in the data was in Lab...