Timeline for What are some alternatives to xanthan gum for stabilizing mayonnaise?
Current License: CC BY-SA 3.0
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| Nov 22, 2013 at 20:52 | comment | added | SourDoh | If you have a recipe that already calls for egg yolks, it should be fine as is. It's my understanding that hydrocolloids primarily emulsify by trapping the water in tiny droplets, which makes it harder for the water to collect back together and break the emulsion. Eggs should emulsify fine on their own for up to around a week in my experience, but the gums will help keep it emulsified for much longer periods. | |
| Nov 22, 2013 at 16:01 | vote | accept | Loren | ||
| Nov 22, 2013 at 15:58 | comment | added | Loren | Thank you! So eggs have lecithin, and my recipe has eggs. I was thinking I need something stronger than lecithin, because commercial brands have both eggs and xanthan gum. Do you think I can just add more egg yolks to make up for the fact that I won't have xanthan gum? Or are agar/acacia more effective - are hydrocolloids better for stabilizing through heat/time/travel than phospholipids? | |
| Nov 21, 2013 at 22:57 | history | answered | SourDoh | CC BY-SA 3.0 |