Food Science Final-Emulsifiers and Fats

These flashcards cover key concepts related to emulsifiers and fats, including the preparation of mayonnaise, definitions, properties, and examples of emulsifiers.

What are the key ingredients to make a good mayonnaise?

Egg yolk, oil, and lemon juice.

What is emulsification?

The food science of mixing together ingredients that dont normally mix, like water and oil.

What is an emulsifier?

a compound that helps combine ingredients that normally dont mix, such as water and oil.

What properties do emulsifiers have?

hydrophilic and hydrophobic properties

Can you list some common emulsifiers?

Egg yolks, honey, mustard, soy, liver, peanuts.

Why do we need emulsifiers?

To combine ingredients that do not normally mix.

Define smoke point.

The temperature at which fats will smoke and break down.

Why is the smoke point important when cooking?

It determines the best fat for baking, deep frying, and sauteing

Which fats have the highest smoke points that are good for cooking?

Avocado oil, safflower oil, sunflower oil, soybean oil, and canola oil.

What is the phospholipid found in egg yolks?

Lecithin.

What is the first step in making mayonnaise?

Combine egg yolk, acid, and seasonings in a bowl

Why is it important to add oil slowly when making mayonnaise?

to allow lecithin in the egg yolk to create a stable emulsion and preventing the mixture from breaking

What action is critical while slowly adding oil to the egg yolk mixture when making mayonnaise?

Vigorously whisking/blending the mixture

How does constant whisking aid in making mayonnaise?

constant whisking breaks the oil into tiny droplets and prevents them from rejoining and separating