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Project Summary
| Difficulty | 3 |
| Time required | Very Short (a day or less) |
| Prerequisites | None |
| Material Availability | Readily available |
| Cost | Very Low (under $20) |
| Safety | No issues |
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| * Note: This is an abbreviated project idea, without notes to start your background research or a procedure for how to do the experiment. You can identify abbreviated project ideas by the asterisk at the end of the title. If you want a project idea with full instructions, please pick one without an asterisk. |
Abstract
In this cooking and food science fair project, you will explore the role of proteins as emulsifying agents. Emulsifying agents are substances that are soluble in both fat and water and enable fat to be uniformly dispersed in water as an emulsion. Foods that consist of such emulsions include butter, margarine, salad dressings, mayonnaise, and ice cream. Emulsifying agents are also used in baking to aid the smooth incorporation of fat into the dough and to keep the baked goods tender. Natural emulsifying agents used in foods include agar, albumin (egg whites), alginates, casein, egg yolk, gums, Irish moss, and lecithin. Here is a procedure to test albumin, which is a protein found in egg whites, as an emulsifier.Collect three glass jars with tops. Add 1/2 cup of vegetable oil (or olive oil), 1/2 cup of white vinegar, and one drop of food dye to each jar. The dye stays in the vinegar and makes it easier to see the boundary between the oil and vinegar. (A chemist would explain this step as the dye partitions into the aqueous phase).
Number the jars 1 to 3. Separate the white and yolk of an egg (keep both parts). In jar #1, add 1 tablespoon of egg white and 1 tablespoon of water; in jar #2, add 2 tablespoons of egg white; in jar #3, add 2 tablespoons of water. Shake the jars to mix the oil and vinegar. Measure how long it takes for a clear boundary to form between the oil (top layer) and the vinegar (bottom layer). A good emulsifying agent will keep the oil and vinegar mixed together, delaying the appearance of a clear boundary. Try variations with more egg white, or with other emulsifiers, such as egg yolk, balsamic vinegar instead of white vinegar, etc.
Variations
- For more science project ideas in this area of science, see Cooking & Food Science Project Ideas.
Last edit date: 2008-10-06 12:00:00
Career Focus
If you like this project, you might enjoy exploring careers in Cooking & Food Science.
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Food Science Technician Good taste, texture, quality, and safety are all very important in the food industry. Food science technicians test and catalog the physical and chemical properties of food to help ensure these aspects. |
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Food Scientist or Technologist There is a fraction of the world's population that doesn't have enough to eat or doesn't have access to food that is nutritionally rich. Food scientists or technologists work to find new sources of food that have the right nutrition levels and that are safe for human consumption. In fact, our nation's food supply depends on food scientists and technologists that test and develop foods that meet and exceed government food safety standards. If you are interested in combining biology, chemistry, and the knowledge that you are helping people, then a career as a food scientist or technologist could be a great choice for you! | |
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Dietitian or Nutritionist Ever wondered who plans the school lunch, food for patients at a hospital, or the meals for athletes at the Olympics? The answer is dietitians and nutritionists! A dietitian or nutritionist's job is to supervise the planning and preparation of meals to ensure that people—like students, patients, and athletes—are getting the right foods to make them as healthy and as strong as possible. Some dietitians and nutritionists also work to educate people about good food choices so they can cook and eat their own healthy meals. | |||
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