the idea is to add a thickening agent to a fruity liquid to emulsify it well with oil. Basically an emulsified smoothie. The goal is a fruity fatty thick dip or salsa with the texture of mayonnaise. Since you can't emulsify just water/fruit juice with oil, I thought to make the liquid thicker to emulsify it then. This is because I often read "is used as thickening agent and emulsifier". Thus, I wonder whether there are thickening agents that work especially well for emulsification? Options are arrowroot, guar gum, tapioca and other starches. With which thickening agent would it work best? Can someone confirm that it would work this way, or has some experience with a thickening agent for emulsification?
Any other ideas how to achieve this are appreciated as well!
Edit: with an emulsifier like lecithin it's no problem for sure, but the goal is to emulsify with a thickening agent.