Final experiment by Ye Yihan (3035705104)

Final experiment

By Ye Yihan (3035705104)

Question: the effect of the amount of emulsifiers on the stability of vinaigrette

Changes made according to the errors in the trial experiment

1. Leakage of oil and vinegar: new containers bought.

2. Insufficient whisking: use a flat spoon to spread out the emulsifier/stabilizer and a fork to mix it well with vinegar first before shaking.

3. Inconsistency of forces applied: Only one person (me) would be shaking. Also, I need to mix the vinaigrette following the four steps.

- 20s of mixing using the spoon x 4 times

- 20s of mixing using the fork x 4 times

- 20s of closing the jars with the lids

- 20s of shaking with hands x 2 times

- 20s buffer time

Total time consumed for mixing: 4 minutes (240s)

The improvements were indeed clearly observable.

Mayonnaise group 1st trial

Mayonnaise finalized

Mustard 1st trial

Mustard finalized

Honey 1st trial

Honey finalized

4. Avoid wastage of the experiment ingredients: use a large container to store all the vinaigrettes. Also, I only used 10ml vinegar and 30ml oil for each set.

Additional steps taken to ensure accuracy of the results

1. Read the height of the boundary twice and calculate the average.

2. Read the value horizontally from the middle of the jar to the center of the meniscus.

Process

No more cling-to-the-wall emulsifiers/stabilizers. All the ingredients were generally mixed well. No leakage was found too.

Results

The most significant change in results goes to the mustard group. After blending well, it turned out that the more mustard added, the more stabilized the vinaigrette. There is a positive correlation between the amount added and the stability of the vinaigrette.

For mayo group, the stability of vinaigrette increases together with the amount until it reaches 6g. After 6g, the more added, the worse the stability.

While for honey group, the stability of vinaigrette increases with the amount until it reaches 7.5g. Afterwards, the stability decreases as the amount increases.

Conclusion

When the ratio of emulsifier to oil and vinegar increases from 1:3 to 1:6, there are indeed turning points for the stability of vinaigrette for mayonnaise and honey, respectively being 6g and 7.5g. However, for mustard, it seemed like there is generally a positive correlation between the amount and the stability within the range of the experiment.