Exploring Food Science: Experiment Report

Categories: Chemistry

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Introduction

In this lab report, we complete four different experiments, each with distinct purposes. The first experiment, "Egg White Foams," aims to investigate the impact of different factors on egg whites and their foam stability. The second experiment, "Emulsifiers in Mayonnaise," explores the roles of eggs and non-egg alternatives in emulsifying mayonnaise. The third experiment, "Vegetable Pigmentation Reactions," aims to understand the factors affecting the appearance and texture of vegetables. Finally, the fourth experiment, "Coagulation of Protein," seeks to determine the factors influencing protein coagulation in milk and milk alternatives.

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Method

The following section outlines the detailed experimental procedures for each of the four experiments conducted in this lab report.

Experiment 1.1: Egg White Foams

Procedure:

Prepare five groups, each containing egg whites in separate bowls.
For Group 1, beat the egg whites until they reach the foamy peak stage.
For Group 2, beat the egg whites until they form soft peaks.
For Group 3, beat the egg whites until they reach stiff peaks.
For Group 4, follow the same procedure as Group 3 but add specific additives.

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For Group 5, continue beating the egg whites until they become dry and non-fluid.
Perform sensory evaluations for appearance and texture of the egg white foams.
Measure the pH of each egg white foam.
Assess foam stability by measuring the amount of foam drainage.

Experiment 1.2: Emulsifiers in Mayonnaise

Procedure:

Create five batches of mayonnaise.
For Group 1, use whole eggs as an emulsifier.
For Group 2, use egg yolks as an emulsifier.
For Group 3, incorporate gelatinized starch as an alternative emulsifier.

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For Group 4, use xanthan gum as an alternative emulsifier.
For Group 5, utilize a mixture of aquafaba and gelatinized starch as an egg replacer.
Assess the color and lightness (L*a*b*) of each mayonnaise batch.
Evaluate the texture and flavor of the mayonnaise samples.

Experiment 2.1: Vegetable Pigmentation Reactions

Procedure:

Select five different vegetables (e.g., carrots, cauliflower, broccoli, beetroot, red cabbage).
Cut the vegetables into uniform pieces.
Cook each group of vegetables in various treatments (e.g., water, double cooking time, alkaline water, acidic water).
Record the cooking time for each treatment.
Conduct sensory evaluations for appearance, texture, and flavor of the cooked vegetables.
Measure the pH of the cooking liquid.
Assess the color and lightness (L*a*b*) of the cooking liquid.

Experiment 2.2: Coagulation of Protein

Procedure:

Prepare five groups, each containing milk or a milk alternative in separate containers.
Add specific coagulation agents to each group (e.g., cow’s rennet, vinegar, magnesium sulfate).
Observe the coagulation process and note the time it takes to coagulate.
Measure the yield percentage of coagulated protein.
Conduct sensory evaluations for appearance, texture, and flavor of the coagulated protein.

Experiment 1.1: Egg White Foams

3.1 – Aim:

The aim of the egg white foam experiment was to determine whether beating time and additives affect egg white foam stability and sensory properties during the manufacturing of meringues.

3.2 – Results:

Variation	Sensory Evaluation of Egg White Foam	Egg White Foam pH	Foam Stability (drainage in mL)
Group 1: Foamy Peak	Foamy appearance and bubbly texture	9.06	2.1 ml
Group 2: Soft Peak	White, fluffy, and has big bubbles	10.18	1 ml
Group 3-4: Stiff Peak	White, fluffy, and stiff	8.97	1 ml
Group 5: Dry stage	Spongy, not airy, no movement when tipped upside down	10.26	2.21 ml

3.3 – Discussion:

According to the Nordic Sugar website, sugar's pH can affect the gelling process. The meringue in Group 1, containing sugar, had a sweet and sugary flavor. However, the pH of 8.74 was not ideal, as the perfect pH for gelling should be 4.8 (Nordic Sugar, 2019). This explains why the meringue was flat and deflated.

Experiment 1.2: Emulsifiers in Mayonnaise

3.1 – Aim:

The aim of the emulsifiers in mayonnaise experiment was to identify the role of eggs and non-egg alternatives as emulsifiers in mayonnaise.

3.2 – Results:

Variation	Colour and Lightness (Lab*)	Sensory Evaluation (Texture)	Sensory Evaluation (Flavour)
Group 1: Whole egg	L: 69.05 A: 7.80 B: 31.61	Smooth and creamy, very runny	Subtle vinegar flavour and smoky aftertaste
Group 2: Egg yolk	L: 75.40 A: 12.37 B: 44.09	Medium thin viscosity, doesn't hold shape, creamy	Sour/acidic artificial taste
Group 3: Gelatinized starch	L: 37.58 A: 17.99 B: 24.65	Runny, thin, and oily	Vinegar and oil flavour
Group 4: Xanthan gum	L: 50.36 A: 9.79 B: 25.48	Gel-like texture	Strong flavour of vinegar and mustard
Group 5: Aquafaba + gelatinized starch	L: 61.12 A: 11.36 B: 35.51	Runny and oily	High in vinegar

3.3 – Discussion:

The results indicate that the use of gelatinized starch in mayonnaise led to a runny, oily texture due to its softening effect on texture (Pither, 2003). In contrast, using egg yolk as an emulsifier resulted in a thicker consistency. Emulsification is a functional property of eggs (Fats and Oils Handbook, 1998).

Experiment 2.1: Vegetable Pigmentation Reactions

3.1 – Aim:

The aim of the vegetable pigmentation experiment was to understand the factors affecting the texture and color of vegetables.

3.2 – Results:

Variation	Treatment	Cooking Time	Sensory Evaluation (Appearance)	Sensory Evaluation (Texture)	Sensory Evaluation (Flavour)	pH of Cooking Liquid	Color and Lightness of Cooking Liquid (Lab*)
Group 1: Carrots	Water	8.56 min	Circular, intact, bright orange	Semi-soft	Normal plain flavour	6.9	66.88, -1.12, 3.96
Group 2: Cauliflower	Water	7.30 minutes	Mild yellow	Soft and gritty	Mild	6.73	67.35, 4.07, 3.01
Double cooking time	15 minutes	Mild yellow	Mushy	Mild	6.09	67.19, -1.14, 7.86
Alkaline water	4.03 minutes	Deep vibrant yellow	Slimy and soft on the outside, firm on the inside	Bicarb flavor	8.75	68.13, -1.16
Acidic water	10.45 minutes	Cream, dark white	Slightly firm	Initial strong vinegar flavor	3.2	64.99, -0.65, 3.84
Group 3: Broccoli	Water	7.15 minutes	Soggy, breaks away	Mushy and soggy	Plain broccoli	7.09	38.09, -0.55, 3.00
Double cooking time	14.33 minutes	Dark green	Soft and falls apart	No flavor	7.09	42.25, 1.59, 6.39
Alkaline water	9.04 minutes	Dark green and looks raw	Firm and holds structure	Watery	9.23	50.18, 4.41, 15.21
Acidic water	6.49 minutes	Slightly yellow	Soggy, limp, and falling apart	Vinegar flavor	4.59	47.67, 0.04, 2.50
Group 4: Beetroot	Water	14.52 minutes	Dark red	Dense and moist	Earthy and rich	6.64	24.31, 14.28, 9.39
Double cooking time	29.02 minutes	Dark red/purple	Soft and smooth	Sweet and earthy	6.31	28.50, 6.25, 10.69
Alkaline water	12.35	Colour became darker	Soft and smoother	Sweet and earthy	9.15	29.19, 1.41, 10.70
Acidic water	11.20	Bright color purple and pink	Crunchy but not hard	Vinegar and earthy	2.67	22.89, 23.24, 6.30
Group 5: Red Cabbage	Water	5 minutes	Light purple	Rubbery and tough	Stem of broccoli	6.40	21.17, 13.93, 12.73
Double cooking time	10 minutes	Light purple and grey	Rubbery and tough	Stem of broccoli	6.31	23.95, 10.20, 12.31
Alkaline water	9.35 minutes	Green or blue	Slimey or mooshy	Tasteless	4.8	23.20, 3.58, 1.45
Acidic water	20 minutes	Bright pink	Slimey and mooshy	Sour and vinegar	3.13	24.77, 29.58, 5.38

3.3 – Discussion:

The results indicate that pH plays a significant role in the color, texture, and flavor of vegetables (Andrés-Bello et al., 2013). Alkaline water resulted in vibrant colors, while acidic water led to sourness (Andrés-Bello et al., 2013).

Experiment 2.2: Coagulation of Protein

3.1 – Aim:

The aim of the coagulation of protein experiment was to determine the factors affecting protein coagulation in milk and milk alternatives.

3.2 – Results:

Variation	Yield %	Sensory Evaluation (Appearance)	Sensory Evaluation (Texture)	Sensory Evaluation (Flavour)
Group 1: Cow’s rennet in fresh cow’s milk	12.9 %	Crumbly and small pieces	Firm but crumbly texture	Milky and plain
Group 2: Cow’s rennet in reconstituted cow’s milk	30.3 %	Hold shape and cream color	Spongy, delicate and soft curds	Heavy dairy flavor, mild sweetness
Group 3: Cow’s rennet in fresh cow’s milk + additional stirring	21.3 %	Hold structure	Smooth	Bland, soft, and plain
Group 4: Vinegar in fresh cow’s milk	1.1 %	Light cream color, mushy and jelly-like	Squishy, falling apart	Strong vinegar taste
Group 5: Magnesium sulfate in fresh soy milk	40%	Yellowish	Crumbly but smooth and holds shape	Beans and watery, bland and bitter aftertaste

3.3 – Discussion:

The results suggest that protein coagulation is influenced by pH, temperature, and calcium concentration (Singh, 2011). These factors affect the viscosity and texture of the coagulated product (Singh, 2011).

Recommendations

My recommendation is based on the findings of Experiment 1.2 – Emulsifiers in Mayonnaise. I suggest using Xanthan Gum instead of eggs as an emulsifier in mayonnaise production. This would enable the creation of a vegan mayonnaise option, addressing challenges such as accommodating vegetarians and vegans who avoid animal products, as well as mitigating the impact of egg shortages and price fluctuations on production.

Conclusion

In conclusion, the experiments conducted provided valuable insights into various aspects of food science. Each experiment yielded results that were consistent with their respective aims. These findings highlight the importance of factors such as pH, emulsifiers, and protein coagulation in food product development. Furthermore, the recommendations made have the potential to enhance product offerings and address consumer preferences and challenges in the food industry.

Reference List:

Nordic Sugar [Internet]. Copenhagen K, Denmark. [Cited 2019 August 15]. Available from: https://www.nordicsugar.com/fileadmin/Nordic_Sugar/Brochures_factsheet_policies_news/Download_center/Functional_properties_of_sugar/Suk_funk_uk.pdf
Pither, R.J. Gelatinized Starch. In: Caballero, B. Encyclopedia of Food Sciences and Nutrition. Second Edition. Academic Press 2003. Available from: https://www.sciencedirect.com/topics/food-science/starch-gelatinization
Fats and Oils Handbook. Academic Press and AOCS Press; 1998. Chapter 8, Fats as or in Food; 719-802. [Cited 2019 August 23]. Available from: https://www.sciencedirect.com/topics/food-science/mayonnaise
Andrés-Bello, A., Barreto-Palacios, V., García-Segovia, P. Semantic Scholar [Internet]. Springer US; 2013. [2013 May 9; 2019 August 23]. Available from: https://www.semanticscholar.org/paper/Effect-of-pH-on-Color-and-Texture-of-Food-Products-Andr%C3%A9s-Bello-Barreto-Palacios/8861e83af713e8974a3ff937e3c5b93486832657
Singh H. Functional properties of milk proteins [Internet]. 2011 December [cited 2019 August 20]. Available from: https://www.researchgate.net/publication/285261580_Functional_properties_of_milk_proteins
Processing Insights [Internet] Tetrapak. [Cited 2019 August 20] Available from: https://processinginsights.tetrapak.com/food-trends-for-mayonnaise/