Honors Chemistry: Oil-In-Water Emulsion

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Honors Chemistry
Period 3
IRP Lab Report

What additive(s) make an emulsion last for a long time?
Purpose
The purpose of this lab was to investigate which additive(s) will create the longest lasting oil-in-water emulsion.

Background Information
An emulsion is the forcing of substances that would not normally mix. In this experiment, multiple oil-in-water emulsions were performed. An oil-in-water emulsion is when there are little droplets of oil dispersed throughout water. The most common type of emulsion includes fats and water. A temporary emulsion was formed from this experiment. A temporary emulsion has to be shaken or mixed in some form to stay together (later on it will separate). This similar idea is used with salad dressings.
An emulsifier is some sort of ingredient that helps the stabilization of an emulsion. The emulsifier coats the oil droplets and allows mixing, shaking, etc. It also stops the clumps between the oil and water. The most common emulsifiers are proteins, gums, and fatty acids. Some of the most commonly known emulsifiers are egg yolk, dry mustard, and cornstarch. Several foods contain emulsifiers like cakes, breads, margarine, mayonnaise, peanut butter, caramels, milk, and ice cream. Emulsifiers also help the food by helping it stay fresh and preserving good quality. In spreads like butters or margarines, it helps prevent mold.
Often after mixing an emulsion foam is produced. Foam is produced when pockets of air are trapped in a solid or liquid. Foams are a type of colloid. A colloid is a mixture between homogeneous and heterogeneous mixtures. Beaten egg whites and whipped cream are examples of trapped air in liquids. Marshmallows are an example of air trapped in solids.

Materials
Vegetable oil
W...

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...lsion had only come apart 2.5 mL. Listing them best to worst helped come up with the idea of putting together the two best ingredients in an emulsion. Whey Protein Concentrate did completely destabilize but it took all fifteen minutes to do so. Combining the two ingredients stabilized the emulsion the best because it stayed stable for all fifteen minutes.
After finding out that Xanthan Gum and Whey Protein Concentrate were combined in an emulsion that will not destabilize, it was tested at certain temperatures. When this emulsion was tested at 4℃, this emulsion stayed stable. At 12℃, it separated 2 mL. As the temperature got hotter, it separated quicker. At 50℃, it came apart 3 mL. After 15 minutes at 80℃, it had separated all 10 mL. With water at 4℃ the emulsion stayed together the longest.
There were also many ways to mix but blending was the only method used.

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