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7 votes

How to stop Xanthan Gum from clumping?

I use an immersion blender angle @ about 45 degrees to create a vortex. I gently and slowly sprinkle the xanthan gum into the vortex then use the blender to make sure all of it is incorporated. I have ...
job c van vliet's user avatar
5 votes

How can I make vegetarian marshmallows?

Try using mallow root. It is where the confection got its name, and is the very ingredient that has been superseded by gelatin.
mellow mallow's user avatar
5 votes
Accepted

Blending pastry cream right after cooking: does it change final consistency?

Yes. Yes it does. Unfortunately, I did something similar once, and it basically gave my pastry cream the consistency of creme anglaise. It made a delicious ice cream base, but failed as a cream puff ...
kitukwfyer's user avatar
  • 5,229
4 votes

What is the best gelling agent for gummies?

I believe the key element that you are missing would be corn syrup. The recipe I work with (in a link below) uses 1 box Jell-o gelatin 2 packages unflavored gelatin 1/4 cup corn syrup 1/2 cup of ...
Cos Callis's user avatar
  • 18.2k
3 votes

Edible silicone?

So gummy bears are typically made with gelatin. At high enough concentrations, it will not melt at room temperature, and is quite bouncy. I would buy unflavored gelatin, and make a batch with four ...
kitukwfyer's user avatar
  • 5,229
3 votes

Why commercial gummies do not melt?

I just checked the ingredients on one of the Vitafusion bottles I have and I believe the secret ingredient to "non-melting-gummies" is WAX. They use either beeswax or carnauba wax. Other than that ...
Debbi Cobern's user avatar
3 votes

Why commercial gummies do not melt?

You have to dry the gummies for 3 days. Start with so much gelatin that it's just slightly difficult to eye dropper into the mold, then back down from that. Let them harden overnight in fridge, ...
Daniel T Lawton's user avatar
3 votes
Accepted

How to make a berry gel?

So I finally was able to test out making the berry gel using some berry coulis. I used one half cup coulis in a small saucepan and added 1/8 teaspoon Agar Agar powder brought it just up to the boil ...
haakon.io's user avatar
  • 1,063
3 votes

Can I use agar as a coagulant to make homemade tofu?

This will give you a soymilk jelly, which might or might not make a good component for desserts, but that is a distinct preparation from tofu, which works by coagulating the proteins in the soymilk ...
rackandboneman's user avatar
2 votes

Can I use agar as a coagulant to make homemade tofu?

It will not have the same texture or taste as tofu which may be acceptable to you. It is very much a jelly/jello as pointed out by others. The biggest difference is that you will not be able to cook ...
user110084's user avatar
  • 2,756
2 votes

How to prevent pureed blueberries from gelling?

In my experiments with pureed blueberries as a photosensitizer in optical detectors, I've experienced that the pectin tends to leave the top fluid phase when centrifuged a lot. 4000G, for 60 minutes, ...
MadPhoton's user avatar
2 votes

Edible silicone?

Jelly noodles? aka mung bean noodles. This gluey gooey translucent stuff is just what you are looking for. You can order the mung bean starch and use whatever mold you want. You will see in linked ...
Willk's user avatar
  • 6,606
2 votes
Accepted

How to use pectin (E440) to make confectionary/gummy for sports?

As threatened in the OP, I have gone on to experiment a bit. This is the current iteration of what I'm doing for my long runs: Ingredients For roughly 30g carbs, scale up as required: Maltodextrin: ...
AnoE's user avatar
  • 822
1 vote

Thickening agents that work as emulsifier

Answering my own question some time later after I have experimented a bit and came to the conclusion that thickening agents do indeed work as emulsifiers, although not 100% perfect like real ...
Sebastian's user avatar
  • 181
1 vote

Thickening agents that work as emulsifier

Thickening agents (stabilizers) and emulsifiers (e.g. lecithine) are two different things. The first ones turn a liquid into a yelly or even a gum, while the second creates connections between watery ...
J. Mueller's user avatar
  • 2,109
1 vote

How to make a berry gel?

Honestly all high quality restaurants have always used xanthan gum for creating gels. It requires no heat to activate, stable with acids and produces a crystal clear end product. Best of all you ...
Doug's user avatar
  • 4,324
1 vote

Why do I need more gelatin in a half fat cream cheese cheesecake?

What comes to mind is the emulsifying properties of eggs. When eggs emulsify with the fat it creates a smooth or luxurious texture. Less fat might make the texture less desirable and the gelatin might ...
clurect's user avatar
  • 233
1 vote

Effect of xanthan gum on agar agar gels?

In lower concentrations of Agar Agar you'll have weeping (Syneresis); Xanthan gum is generally used to lower syneresis when combined with other hydrocolloids. Apart from slight texture changes; you'll ...
zetaprime's user avatar
  • 4,276
1 vote

How to stop Xanthan Gum from clumping?

If your goal is to keep the mixture from splitting while avoiding to add eggs you shouldn´t go (only) for a stabilizer like xanthan but for an emulsifier. Without eggs you do not only loose the eggs ...
J. Mueller's user avatar
  • 2,109
1 vote

Why commercial gummies do not melt?

If you want firmer Gummies cook to a higher temp and add modified cornstarch or cleargel after cooking alsobe sure to bloom your gelatin. I am a former Candy maker with 20 years experience. You can ...
Arnie Carr's user avatar
1 vote

Why commercial gummies do not melt?

I've been experimenting with gelatin alternatives to make vegan gummy bears, and in my research I've noticed the temp influenced changes for different ingredients: gelatin (melting point): 95F / 35C ...
Azurespot's user avatar
  • 111
1 vote

How can I make fluffy chocolate mousse without gelatin?

A very easy variant is simply melted chocolate chips and tofu, which can be adjusted in firmness by using silken to extra firm, drained -blended/processed/whipped and left to set. Amount of each can ...
Ecnerwal's user avatar
  • 18.1k
1 vote

How to prevent pureed blueberries from gelling?

The enzyme, Pectinase AKA Polygalacturonase, might prove useful to you. Apparently, winemakers use it to reduce cloudiness. You can buy it online.
Wayfaring Stranger's user avatar
1 vote

How can I make a panna cotta based on Jelly bellys?

I'll second mjobrian, you might do better getting the flavors of corn and butter added to your mix separately, especially if you're having trouble with the jelly beans. I would also second the ...
Megha's user avatar
  • 11.8k

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