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Questions tagged [emulsion]

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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 ...
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. ...
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 ...
3 votes
1 answer
279 views

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 ...
8 votes
3 answers
36k 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 ...
9 votes
3 answers
19k views

Why isn't my vinaigrette emulsifying properly?

I made a vinaigrette tonight. Normally, to make one, I put vinegar and oil in a mason jar and shake to mix. This usually seems to emulsify the mixture properly and it holds for a while. Tonight, I ...
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 ...
11 votes
6 answers
19k views

How to make mayonnaise with a cooked yolk?

I have heard of mayonnaise made with cooked yolks before, but was suspicious of it. Now a user posted another question with a link to a recipe which shows the making steps. It shows the making a ...
3 votes
2 answers
186 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 ...
3 votes
3 answers
419 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. ...
0 votes
1 answer
417 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 ...
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 ...
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 ...
4 votes
1 answer
302 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 ...
6 votes
1 answer
791 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 ...
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 ...
3 votes
0 answers
473 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 ...
2 votes
1 answer
270 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 ...
1 vote
3 answers
455 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 ...
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 ...
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 ...
1 vote
2 answers
186 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 ...
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 ...
6 votes
6 answers
42k views

How could buffalo chicken dip be stabilized?

I frequently see buffalo chicken dip showing up at parties. The idea of it sounds pretty good, but more often it ends up all separated with pools of grease like this: (Source: browneyedbaker.com) ...
0 votes
2 answers
239 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 ...
1 vote
1 answer
350 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 ...
8 votes
2 answers
3k views

Why did my vinaigrette emulsify so quickly?

When I make salad dressing, I usually don't expect my vinaigrette to emulsify particularly well. I don't do any of the steps described in this question about vinaigrette emulsification, such as ...
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 ...
2 votes
2 answers
210 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 ...
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 ...
3 votes
1 answer
392 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-...
2 votes
6 answers
872 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 ...
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.
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 (...
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 ...
1 vote
2 answers
205 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 ...
1 vote
1 answer
721 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 ...
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 ...
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 ...
2 votes
0 answers
144 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 ...
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 ...
3 votes
1 answer
639 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 ...
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?
0 votes
2 answers
173 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 ...
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 ...
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 ...
-1 votes
1 answer
920 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 ...
8 votes
1 answer
4k views

What emulsifier will help my (nearly carb free) Milk Chocolate?

I'm a Type 2 diabetic and maintain ~ 20g carbs per day. This is great on my numbers, but hard on my sweet tooth :) One of my favorite treats to make is a simple mix of Virgin Coconut oil, unsweetened ...
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). ...
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 ...