UNIVERSITI KUALA LUMPUR

MALAYSIAN INSTITUTE OF CHEMICAL & BIOENGINEERING

TECHNOLOGY
LABORATORY TECHNICAL REPORT
SUBMISSION FORM

To: DR NOR RAIHANA BINTI MOHAMED ZAM Code Subject: CFB 20703
From: Student ID. No.:
1. MUHAMMAD EIZAT BIN ABAS 1. 55218219016
2. MAIZATUL ANIS BINTI MUSLIM 2. 55218219023

No. of Group: LO1-P1 Date of Experiment: 26 APRIL 2019

Title of Experiment: EXPERIMENT 1 EMULSION (MAYONNAISE)

Received by: Date of Submission: 16 MAY 2019

Note: Late submission will not be accepted.

*To be filled by the marker*

VERY VERY
POOR GOOD EXCELLENT
CRITERIA POOR GOOD
2 3 5
1 4
1.0 ABSTRACT & OBJECTIVES (HALF PAGE 2 4 6 8 10
ONLY) (TOTAL: 10%)
1. State the summary to the experiment
conducted.
2. State the objectives of the experiment (point
form)

2.0 PROCEDURES (TOTAL: 5%) 1 2 3 4 5

1.Methodology is presented in suitable and
understandable flowchart.
3.0 RESULTS (TOTAL: 10%) 2 4 6 8 10
1.Data are presented as deemed suitable with
complete label and units in tables and/or graphs.
4.0 DISCUSSIONS (MAXIMUM 1 PAGE) (TOTAL: 3 6 9 12 15
15%)
1. Explanations of the referred tables and/or
graphs are presented after it.
2. Discuss on the findings and relations to the
theory and objective of experiment.
5.0 CONCLUSIONS (TOTAL: 5%) 1 2 3 4 5
1. Summary of the results to relate the findings or
results with the theory applicable to the
experiment.
6.0 REFERENCES (TOTAL: 5%) 1 2 3 4 5
1. Minimum of 4 references.

TOTAL MARKS
 Lab Technical Report
Course code/name

Abstract & Objective(s):

Emulsifier is a substance that stabilizes an emulsion in mixing water and oil. The emulsifier will
be the agent that can combine those two elements. Emulsifier can be made from plant, animal and
synthetically and commonly found in processed food such as mayonnaise, ice cream and others in
order to create a smooth and delicate texture. Emulsions is a mixture of two immiscible liquid
which contains tiny particles of one liquid suspended in another particles.

 To demonstrate the effectiveness of various substances as emulsifying agents.

Methodology:

Using a suitable flowchart, state the steps involve in this lab work.

Oil/Water (O/W) Emulsions

Oil measured 5(ml) Lecithin and Egg yolk and

with measuring Tween 20 both detergent both
cylinder, water measured using measured (2.5ml)
measured 20(ml). analytical balance using syringe.
0.25(g)

A few drops of red 20(ml) of distilled All ingredient each

food coloring water added into place into test
added into 5(ml) each test tube. tube.
of oil.

The oil mixed Shake well each Emulsions from

together into each test tube each test tube
test tube for 5(ml) observed under
each. microscope.
Water/Oil (W/O) Emulsions

Oil measured Lecithin and Egg yolk and

20(ml) with Tween 20 both detergent both
measuring measured using measured (2.5ml)
cylinder, water analytical balance using syringe.
measured 5(ml). 0.25(g)

A few drops of red 20(ml) of distilled All ingredient each

food coloring water added into place into test
added into 5(ml) each test tube. tube.
of oil.

The oil mixed Shake well each Emulsions from

together into each test tube each test tube
test tube for 5(ml) observed under
each. microscope.
Result/ Discussion:

The main purpose of this experiment is to observe various substances act as emulsifying agent. The
experiment was divided into two different type of emulsions which is Oil/Water emulsions and Water/Oil
emulsions. The purpose of dividing it is to observe on how the emulsifier act on different amount of oil and
water.

To determine on how emulsion react with different type of emulsifier, several type of emulsifier had been
use during the experiment such as Lecithin, Egg Yolk, Detergent and Polyoxyethylene Sorbitan
Monolaurate (Tween 20). As we know, the primary source of lecithin, the only naturally occurring
emulsifier used in any significant quantities in the food industry, is soybeans. Soybean oil contain anywhere
from 1 to 3% phospholipids in the crude oil. Other sources include corn, sunflower, cotton seed, rapeseed,
and eggs (Kinyanjui, T., Artz, W. E., & Mahungu, S. (2003). EMULSIFIERS / Organic Emulsifiers,
Encyclopedia of Food Sciences and Nutrition). Next, egg yolk is composed of a large amount of surface
active components, such as different protein species and phospholipids. These surface active components
can form interfacial film between an oil phase and a water phase and thereby stabilize an emulsions, such
as mayonnaise and dressings (Emma Magnusson’, Lars Nilsson. (2012), Emulsifying Properties of Egg
Yolk). Other than that, detergents and soaps are used for cleaning because pure water can/t remove oily,
organic soiling. Soap clean by acting as an emulsifier. Basically, soap allows oil and water to mix so that
oily grime can be removed during rinsing (Helmenstine, Anne Marie, Ph.D. (2018, June 22), How do
Detergents Clean?). Polysorbate 20 is an emulsifier, dough improver, crystallization retarder, solubilizer,
flavour dispersant, wetting agent, fruit or vegetable coating, defoamer for yeast/sugar. Polysorbates are a
class of emulsifiers used in some pharmaceuticals and food preparation. They are often used in cosmetics
to solubilize essential oils into water-based products (National Centre for Biotechnology Information.
PubChem Database. Polysorbate 20, (2019, May 6).

During both experiment, all selected emulsifier was measured and placed into individual test tube. Then,
water and oil added into each test tube. All test tube was shaken well to make sure it is well mixed. Right
after all test tube shaken, specimen from each test tube was taken by using dropper and dropped on the
slide. Each of them was analysed by using microscope. Below are the result for oil/water (o/w) emulsions.
There were categorised into five types of specimen which is control, lecithin, egg yolk. Detergent and
Tween 20.
Figure 1.1: oil/water emulsion (control) Figure 1.2: oil/water emulsion
(lecithin)

Figure 1.3: oil/water emulsion (egg Figure 1.4: oil/water emulsion

yolk) (detergent)

Figure 1.5: oil/water emulsion

(Tween20)
Basically, water and oil emulsions in this experiment shows that the amount of water is higher than the oil.
Based on Figure 1.1, shows that oil and water are completely separated. This is because oil is dispersed in
a continuous water phase. While in Figure 1.2, lecithin used as sample in this experiment showed that it
helps the oil from separating with the water. It also helps stabilizes the emulsion. Figure 1.3, shows that
egg yolk had also done excellent work in separating the oil from the water. It is because eggs contain large
amount of protein which act as emulsifier. The amino acid contained inside the egg yolk repelling the water.
Both egg yolk and egg white contain a mixture of protein and nonprotein components that are surface-
active (L. Chen, (2015), Modifying Food Texture). Figure 1.4 shows that detergent was used as one of the
sample during the experiment. Detergent produces large amount of bubble which works by breaking up the
oil into smaller sizes. Detergent molecules are attracted to both water and oil. When you add the detergent,
one end of each a detergent molecule attaches to a water molecule and the other attaches to an oil molecule.
The detergent creates a mixture of water with droplets of oil spread through it. This is why we use detergent
when cleaning the dishes as it attaches itself to oil and grease then lift off into the water. Figure 1.5 shows
that Tween 20 reacts with oil/water emulsion by separating the oil from the water.
Figure 2.1: water/oil emulsion Figure 2.2: water/oil emulsion
(control) (Lecithin)

Figure 2.3: water/oil emulsion Figure 2.4: water/oil emulsion

(Egg Yolk) (Detergent)

Figure 2.5: water/oil emulsion

(Tween 20)
Based on Figure 2.1, it shows that water droplets dispersed in oil. It pushes away the oil from the water.
Figure 2.2, shows that lecithin hold the oil together and stabilized it. It works as emulsifier as the lecithin
stops oil and water from splitting. The reason that makes lecithin as a good emulsifier because of the
hydrophobic end dissolves in oil while hydrophilic end dissolve in water. Figure 2.3 shows that the egg
yolk hold the oil together by stopping them from splitting with the water. While on Figure 2.4 shows how
detergent reacts with oil and water. As we know that oil and water does not mix together. It is simply
because oil is less dense than water and so it floats onto the surface. The results of adding the detergent
was the detergent forms a bridge which with both water and oil molecules. Hence, they are technically not
mixed together. Lastly, based on the observation made for Figure 2.5 shows that the Tween 20 also shows
the same results as detergent.

Conclusion:

As conclusion, the experiment proved that lecithin and egg yolk work best for emulsifying oil.
While, the mechanism of detergent proved that it helps in removing stains as it acts as bridge
between oil and water. The Tween 20 shows that it works as emulsifier for oil. The experiment
shows that different type of emulsifier contains different ways of reacting with the emulsions.
References :

1. Helmenstine, Anne Marie, Ph.D. (2018, June 22). How Do Detergents Clean? Retrieved from
https://www.thoughtco.com/how-do-detergents-clean-607866
2. Emma Magnusson’, Lars Nilsson, (2012, January), Division of Food Technology, Faculty of LTH,
Lund University, S-221 00 Lund, Sweden
3. Kinyanjui, T., Artz, W.E., & Mahungu, S. (2003). EMULSIFIERS/Organic Emulsifiers.
Encyclopedia of Food Sciences and Nutrition, 2070-2077.
4. E. A. Kamba, A. U. Itodo*, E. Ogah, (2013), Utilization of Different Emulsifying Agents in the
Preparation and Stabilization of Emulsions, International Journal of Materials and Chemistry.
5. L. Chen, (2015), Emulsifiers as Food Texture Modifiers, Guandong University of Technology,
Guangzhou, China
6. National Center for Biotechnology Information. PubChem Database. Polysorbate 20, CID=443314,
https://pubchem.ncbi.nlm.nih.gov/compound/443314 (accessed on May 14, 2019)
Questions

1. Compare on how the type of emulsifier affects emulsion formation and stability for
W/O and O/W emulsions.

I. Water/Oil Emulsions

These emulsions are utilized in products including butter, margarine, cold cream and cod
liver oil and are especially useful in products designed for dry or sensitive skin. Common
w/o emulsifiers are sorbitan stearate, polyglyceryl oleate, lecithin, sorbitan monooleate and
lanolin. Sometimes referred to as an inverse emulsion, w/o emulsions mix more easily with
oils and have a high oil concentration. Producing w/o emulsions is more difficult than
developing their o/w emulsions.

II. Oil/Water Emulsions

Used in moisturizing products and food products such as milk, mayonnaise and vinaigrette,
o/w emulsions contain a low oil concentration. They are mixable with water, non-greasy,
non-occlusive and will absorb water. The dispersion medium in these emulsions is water;
o/w emulsifiers keep oil drops packed in water.

2. Identify chemical properties should a good emulsifier have?

An emulsifier consists of hydrophilic (water-soluble) part and lipophilic (oil-soluble) part. When
an emulsifier is added to a mixture of water and oil, the emulsifier is arranged on the interface,
anchoring its hydrophilic part into water and its lipophilic part into oil. On the interface of water/air
or oil/air, emulsifiers are arranged, reducing interfacial tension of them and making them easy to
be mixed. In other words, the force to separate the oil and water turns weaker, ending up with oil
and water easily get emulsified.
3. Describe the classification of emulsifiers by their hydrophilic-lipophilic balance
(HLB) number?

I. Egg Yolk: 9.7 ± 1

II. Lecithin: 9.7 ± 1
III. Detergent: 10 – 15
IV. Polysorbate 20: 16.7 ± 1

4. Define the kind of emulsion. Is it cream? Butter? Margarine? Salad Dressing?

In every emulsion there is a continuous phase that suspends the droplets of the other element which
is called the dispersed phase. In an oil-in-water emulsion, the continuous phase is the water and the
dispersed phase is the oil while in a water-in-oil emulsion the oil is the continuous phase.

Counterintuitively, the type of emulsion does not depend on the actual amounts of oil and water
present in an emulsion. For example, vinaigrettes are oil-in-water emulsions even though there is
more oil in a vinaigrette than water (vinegar).

For most recipes, it doesn't matter what type of emulsion you've created, as the end result is the
same. The major exception is with dairy.

Cream and butter are literally the same thing. To make butter, you simply mix cream until the
emulsion reverses; that is, it transforms from a oil-in-water emulsion into a water-in-oil emulsion.
But despite this being the only difference between cream and butter, the effect on taste and texture
are significant.
 Most emulsions will not turn into butter even if you whip them for a long time, but some emulsions
can break down with too much stirring. For example, a mayonnaise will not form correctly if it is
over-beaten or the oil is incorporated too quickly.

It is important to know the type of emulsion when adding an emulsifier as the preparation process
changes but we'll explain this later.

5. Identify the type of emulsifier (high or low HLB value) would you select to
manufacture margarine? Salad Dressing?

HLB is an acronym for hydrophobic-lipophilic balance and is a measure of the degree to which an
emulsifier is hydrophilic or lipophilic. This value is determined by calculating values for different
regions of the substance. Margarine is an emulsion composed of vegetable fats and water.
Vegetable fats and water have different chemical properties and are normally immiscible.
Therefore, margarine would need a good emulsifier with a high HLB value such as soy lecithin in
order to form a stable emulsion and food product. Salad dressings also consist of water and oil
mixtures which are two immiscible liquids. However, many salad dressings are probably
manufactured with a low HLB value emulsifier because they are normally found to be not perfectly
mixed inside a bottle and are shaken by consumers prior to using on their salads and other food
products.

6. Determine why are detergents are known as good cleaning agents?

Cleaning products play an essential role in our daily lives. By safely and effectively removing soils,
germs and other contaminants, they help us to stay healthy, care for our homes and possessions,
and make our surroundings more pleasant. A detergent is an effective cleaning product because it
contains one or more surfactants. Because of their chemical makeup, the surfactants used in
detergents can be engineered to perform well under a variety of conditions. Such surfactants are
less sensitive than soap to the hardness minerals in water and most will not form a film. On the
other hand, detergent works well both in hard acidic water and soft water, since detergent reacts
with Ca ions of hard water producing water soluble calcium or magnesium salts.

7. Describe the role of bile in digestion and absorption of fats?

Most of the fat in the human diet is in the form of triacylglycerol (TAG), which consists of three
fatty acids linked to glycerol. In the digestive tract, TAG is hydrolyzed by the
enzyme pancreatic lipase, to release free fatty acids and monoglycerides. The main issue in the
digestion and absorption of fats is one of solubility: lipids are hydrophobic, and thus are poorly
soluble in the aqueous environment of the digestive tract. The digestive enzyme, pancreatic lipase,
is water soluble and can only work at the surface of fat globules. Digestion is greatly aided
by emulsification, the breaking up of fat globules into much smaller emulsion droplets. Bile
salts and phospholipids are amphipathic molecules that are present in the bile. Motility in the small
intestine breaks fat globules apart into small droplets that are coated with bile salts and
phospholipids, preventing the emulsion droplets from re-associating. The emulsion droplets are
where digestion occurs. Emulsification greatly increases the surface area where water-soluble
pancreatic lipase can work to digest TAG. Another factor that helps is colipase, an amphipathic
protein that binds and anchors pancreatic lipase at the surface of the emulsion droplet.