조리원리- 마요네즈 만드는 원리

소개글

2011학년도 연세대학교 생활과학대학 식품영양학과 전공 수업인 조리원리 과목의 레포트입니다. 마요네즈의 각 ingredients의 role과 마요네즈 생성 원리에 대한 레포트입니다.

목차

A.Commercial Products
B.Mayonnaise
C.Roles of ingredients


1.What is the difference between an oil-in-water emulsion and a water-in-oil emulsion?
2.What type of an emulsion is mayonnaise?
3.What is the role of the mustard powder in mayonnaise?
4.What is the role of the egg yolk in mayonnaise?
5.What causes mayonnaise to thicken?
6.Why must the oil be added slowly?
7.Name some factors that can cause an emulsion to "break"
8.How can a broken oil-in-water emulsion be re-established?

본문내용

Study Questions

1. What is the difference between an oil-in-water emulsion and a water-in-oil emulsion?
-An Emulsion is formed when one liquid is dispersed in another liquid with which it is ordinary immiscible. In o/w emulsion, continuous phase is water, and dispersed phase is oil. However, in w/o emulsion, continuous phase is oil, and dispersed phase is water.

<중 략>

7. Name some factors that can cause an emulsion to "break."
-Stable emulsions can be destroyed by inactivating or destroying the emulsifying agent e.g., by adding appropriate third substances or also by freezing or heating. Including these, there are 6 major reasons for this phenomenon.

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