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Questions tagged [emulsion]

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Emulsifying starchy vegetables

What is the general process of emulsification of starchy vegetables, pumpkin and squash in particular, into shiny and oily pasta sauces? My first attempt was: Pressure-cook the flesh (until soft ...
Kentzo's user avatar
  • 403
3 votes
2 answers
209 views

What emulsifiers are suitable for a low-iodine diet?

People doing certain treatments for thyroid cancer need to go through a temporary low iodine diet. The diet can be quite restrictive: No iodized salt (only trust salt you added yourself) No dairy No ...
hugomg's user avatar
  • 149
0 votes
1 answer
477 views

Eggless milk 'mayonnaise' - how do milk and oil emulsify without lecithin? What's the science behind it?

The recipe: Ingedients: 100 ml milk 200 ml oil Lemon juice Salt Instructions: Whiz 100 ml milk up - 30 secs Slowly add 200 ml oil Move the blender up and down to help emulsify Flavour with salt and ...
TheLostInUnknown's user avatar
3 votes
3 answers
462 views

Thickening agents that work as emulsifier

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. ...
Sebastian's user avatar
  • 181
6 votes
1 answer
848 views

What's the science behind citrate's emulsifying power in cheese sauces?

Given citric and tartaric acid can help make a good fondue, how on earth does the non-acidic citrate work? What's the exact science behind sodium citrate? Do they all work by removing the effects of ...
Confused's user avatar
  • 341
0 votes
0 answers
127 views

Why do the majority of my batters keep splitting no matter what?

I have been baking for around 3 years now and I have been constantly having a problem with split batters for the past few months all of a sudden. After I add eggs, my cake, cookie, etc. batters slowly ...
Jimmy's user avatar
  • 1
3 votes
0 answers
497 views

How much (sunflower) lecithin should be used to emulsify each gram of fat in water?

I read around and haven't found a clear answer. Is there a minimum ratio of lecithin (preferably powder) to fat required to fully emulsify it in water? Does the amount of water matter? And does the ...
TLSO's user avatar
  • 281
2 votes
1 answer
271 views

What is the functional purpose of straining out shallots from a Beurre Rouge (Red Butter Sauce)?

Curious as to the reasoning behind why the French favor straining out shallots. Specifically I'm wondering if this is a purely textural thing, or if leaving in the shallots causes the sauce to have ...
Bennett Yeo's user avatar
0 votes
1 answer
2k views

How to make vegan mayo with soy lechitin, oil and water without failing

I have soy lecithin with me. How do I blend this with water and oil to make vegan mayonnaise? I have tried a lot of times but every time I get a thin oily watery stuff. The procedure is- 1)Mix 2 tbsp ...
Wodin Tiw's user avatar
  • 171
4 votes
1 answer
309 views

Which emulsifer to use for low viscosity emulsions of 10-20% fat and water

I'd like to create low viscosity emulsions of between 10% to 20% fat and ~80% water, the hope was to have a viscosity somewhere around that of milk or cream. Slightly thicker could be ok as well but ...
Jake's user avatar
  • 173
0 votes
2 answers
249 views

What blender is required to create an emulsion?

Let's consider for specificity an emulsion prepared with the use of a protein possessing emulsifying properties as an emulsifying agent. Domestically most commonly prepared protein-based emulsion is ...
Noir's user avatar
  • 256
1 vote
1 answer
366 views

What is causing my homemade soy milk mayonnaise to have a different consistency than one made from store brought soy milk?

The mayonnaise I made from the store bought soy milk was creamy and thick tasting, while the one made from home made soy milk has a bit of a watery feel to it. The store bought one's ingredients are ...
Arrowroot's user avatar
12 votes
8 answers
7k views

Is there a way to dilute oil?

I like to drink protein shakes, but I find that it's very hard to dissolve the protein powder into water or milk. You get clumps, and unless you want to get your blender dirty or spend ten minutes ...
A. Kriegman's user avatar
0 votes
3 answers
3k views

How to stop erythritol crystallisation?

While making a "sugar" syrup reduction with erythritol, I have noticed that the liquid crystallises upon cooling. Google-fu says two parts of water and one part of erythritol will not ...
happybuddha's user avatar
1 vote
2 answers
196 views

Thickening almond milk in hot liquids

I use natural almond milk without additives. This is fantastic in cold drinks. However, in hot drinks, such as hot cocoa, it feels flat. I have investigated corn starch, and have heard of xanthum gum ...
paulj's user avatar
  • 310
5 votes
1 answer
2k views

Re-heating beurre blanc without splitting

Warm emulsions are tricky to reheat without splitting... Beurre blanc being inherently unstable is the worst. I have tried several things from microwave on defrost, to bain-marie, to very low heat. I ...
Moscoffier's user avatar
2 votes
2 answers
213 views

Is there a sweet emulsion to put on oatmeal?

I've made a ton of mayo now with egg + lemon juice or vinegar + spices + oil and it got me thinking about sweet emulsions I've been putting my savory mayo with various spices on rice and its quite ...
user avatar
3 votes
1 answer
397 views

Emulsifying (and stabilizing?) a sesame oil ice cream

I would like to make an ice cream based on sesame oil and allulose. According to reasons-for-separating-eggs-in-ice-cream, ice cream can be made French-style with milk, cream and yolk, or Philadelphia-...
Rodrigo's user avatar
  • 131
2 votes
6 answers
965 views

Vegan mayonnaise never emulsifies?

I'm beginning to think this whole "egg-free mayonnaise" thing is an extremely elaborate practical joke. I have exhausted all the tips Google has yielded, so I'm hoping someone on here has an idea what ...
Betta George's user avatar
3 votes
1 answer
61 views

Is there an open list comparing food gums and their viscosity/usages?

Couldn't find a good index for gums/emulsifiers with potency/viscosity comparison.
rubmz's user avatar
  • 138
0 votes
1 answer
1k views

How does pH and temperature affect emulsification of vegetable oils?

This question discussed about how the molecular properties of the fat in vegetable oil affect emulsification in the making of Mayonnaise. The answer in there suggested that lemon has minimal role (if ...
One Face's user avatar
  • 727
1 vote
2 answers
209 views

What influence does the properties of fat in vegetable oil affect emulsification of oil?

I am trying to make vegan mayonnaise. In my first attempt I used soy milk and corn oil as the major ingredients. I tried adding lemon juice instead of vinegar as the emulsifying agent and used the ...
One Face's user avatar
  • 727
1 vote
1 answer
758 views

What is the proper way to use polysorbate to create an emulsion?

I am looking for an emulsifier that will bind my flavouring oil and syrup, but will not destroy the taste. I was told to try polysorbate 20 and 80. I have mixed the oil and water, and added some ...
Daniel Chapman's user avatar
5 votes
5 answers
5k views

Cheese sauce without flour?

I wish to make mac & cheese using real cheddar (not processed cheese). I am familiar with the usual process of making a base out of butter, milk and flour and then mixing the grated cheese in to ...
eliba's user avatar
  • 83
2 votes
0 answers
146 views

Using a ultrasound homogenizer to increase meat juicyness

I saw a popular TV show where a cook competes against a scientist. They made a pork belly, the cook made a brine and injected the brine directly into the meat with a needle, and the scientist also ...
Altay Akkus's user avatar
2 votes
1 answer
2k views

Would freezing ruin an emulsified broth like tonkotsu?

I've developed something of an obsession with ramen lately. Tonkotsu ramen has a pork broth base, which is made with blanched pork bones left at a rolling boil for around 12 hours. Its creamy texture ...
G_H's user avatar
  • 352
3 votes
1 answer
645 views

Liquid soy lecithin vs sunflower lecithin

I'm currently reading Modernist Cuisine at Home and one ingredient that keeps coming up is "liquid soy lecithin". I'm pretty familiar with the powdered variant for making light, airy foams, but the ...
Alex Reinking's user avatar
0 votes
2 answers
178 views

Is boiling or pouring better for emulsifying chocolate ganache

I am making a recipe that calls for emulsifying solid chocolate with a heated milk/butter mixture. Most articles online say to pour the hot milk on to the chocolate. Wouldn't it, however, be easier ...
trinth's user avatar
  • 103
1 vote
1 answer
85 views

Do gums have any nutritional value?

Do gums (e.g., xanthan, guar, cellulose, glucomannan) have any nutritional value, or do they pass undigested like chewing gum does? Are there known allergies to any gums?
Geremia's user avatar
  • 1,082
8 votes
3 answers
37k views

Avoiding clumps in cacio e pepe?

I've been trying to make a very basic three-ingredient cacio e pepe over the last few days and have found it difficult to create a smooth, creamy sauce. I'm using only two cups of microplane-grated ...
Alex Reinking's user avatar
-1 votes
1 answer
944 views

What edible solution can I use cover biscuits to make it waterproof and stronger?

I want to make hard biscuits like teething biscuits Now the biscuits which I have made is not so strong and observes moisture quickly I use all purpose flour, a little baking powder,oil , a little ...
Ben. Vicky's user avatar
2 votes
1 answer
2k views

Emulsifying oil-soluble flavour compounds in homemade soft drinks

Commercial soft drinks seem to often use rather exotic emulsifiers (brominated vegetable oils, quillaja) to mix flavour bearing oils into the drink - I would assume that is how you get citrus tastes ...
rackandboneman's user avatar
4 votes
2 answers
3k views

Possible to get Sugar Syrup and Coconut Oil to solidify together (Emulsifier needed?)

I'm trying to make a 'magic-shell' like topping from burnt sugar syrup by mixing burnt sugar syrup (sugar + corn syrup heated until dark copper color, cooked with water until smooth) with coconut oil. ...
A Barron's user avatar
  • 171
7 votes
2 answers
3k views

Kosher alternative for butter as emulsifier

Jewish Law prohibits the mixing of milk and meat in cooking. However, butter, a milk product, is a kitchen staple for most cooked emulsions (eg. pan-sauces, sauces béchamels, or roux-based sauces). ...
NoahM's user avatar
  • 347
3 votes
2 answers
9k views

What is the right consistency for ghee?

Some of ghee I find in stores has liquid on top (with some solids floating about), while in other brands it is completely solid (both jars are stored at the same temperature). Also, the latter ghee (...
ManRow's user avatar
  • 225
15 votes
6 answers
3k views

How can I break an emulsion making carotene butter?

I am making carotene butter by mixing clarified butter and carrot juice. The idea is that I now need to separate the carotene infused butter from the juice. The only problem being that they are very ...
JS Lavertu's user avatar
3 votes
1 answer
1k views

Are all emulsifying agents created equal

My question relates to the 5 of 6 emulsifying agents I am aware of for stabilizing emulsification. namely; egg yolk, garlic, mustard, tomato paste, honey, and cream. I haven't personally used each ...
user74091's user avatar
  • 193
4 votes
2 answers
13k views

Why did my vinaigrette congeal?

I was making a vinaigrette to marinate some tomatoes, and it congealed to the consistency of a pudding. It is the first time I have tried this recipe. I whisked it all together, then left it on the ...
Mike Cummings's user avatar
4 votes
1 answer
2k views

What caused smooth homemade nutella to become grainy in refrigerator?

I blended toasted hazelnuts in a vitamix until they were a butter, added melted chocolate, then added coconut oil to increase smoothness. Here are the amounts: 450 grams hazelnuts (unsalted, raw or ...
beausmith's user avatar
  • 582
9 votes
7 answers
27k views

GMS and CMC ratios in Ice Cream

I was exploring a variety of online sources and I stumbled into the emulsifier Glycerol Monostearate (GMS). According to Wikipedia it is commonly used in ice cream to make its texture creamier. I ...
Corez's user avatar
  • 241
7 votes
3 answers
17k views

Xanthan Gum v. Guar Gum v. Cellulose Gum v. Glucomannan

Of these four titular ingredients, can someone please help elucidate for me when one would want to use each one? So far the only one I've used personally is glucomannan(konjac root flour), and I have ...
user2649681's user avatar
5 votes
3 answers
892 views

Effect of the type of oil on a vinaigrette's texture?

When I prepare vinaigrette, I always use the same basic technique: first the vinegar (or another acid liquid like lemon juice), some salt, a spoonful of Dijon mustard and then I add oil little by ...
Relaxed's user avatar
  • 521
6 votes
3 answers
4k views

Looking for a tasteless emulsifier, or a method to mix oily substances into water

I've been experimenting with blending flavors into water based drinks, but these experiments have largely ended up with a thin oily layer on top of my watery liquid. What I require is an emulsifier to ...
Edison Hua's user avatar
1 vote
3 answers
467 views

Baking concentrate using Hard Alcohol ex Jack Daniels

I am trying to find a way to use hard alcohol such as Fireball, Jack Daniels, Sailor Jerrys and so on and turn them into a baking concentrate. This means the flavor of the alcohol cannot burn off at a ...
Savannah's user avatar
1 vote
0 answers
71 views

Why would milk form a dense emulsion when warmed?

About a week ago, I noticed that the milk I had bought a few days before seemed to curdle in coffee -- if you haven't done this before, it can happen with sour milk, and separates into tiny cheese ...
goldilocks's user avatar
1 vote
1 answer
2k views

Why mono and diglycerides instead of xanthan?

Xanathan gum (like many other vegetable gums) is often used as an emulsifier and for thickening liquids. Meanwhile, mono- and diglycerides (aka glycerin flakes) are used in a similar way. I have ...
Alvin E.'s user avatar
4 votes
3 answers
19k views

What natural emulsifier can I use for almond milk?

I am a vegan and I make my own raw almond milk (blend soaked almonds, strain through a nut milk bag). The trouble comes when I want to warm the milk for a warm drink or to put in my coffee - if it ...
walbuc's user avatar
  • 223
3 votes
2 answers
999 views

What everyday ingredient will emulsify rapeseed oil?

I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I've just found out is in rapeseed oil. I ...
Toby Wilson's user avatar
8 votes
1 answer
5k views

What is the emulsification power of 1 egg yolk?

How much oil (fat) can one egg yolk hold safely before you risk the sauce breaking?
Chef_Code's user avatar
  • 1,885
3 votes
3 answers
7k views

What is the best way to store and manage tahini?

I don't use my tahini too often, and sometimes when I open a can that's been sitting on the shelf, the oil has separated from the pastey part so much, that the pastey part is like a rock. Is there a ...
april26's user avatar
  • 173