Questions tagged [emulsion]
74 questions
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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
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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 and lustrous, opaque appearance are explained by…
G_H
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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 beyond what just adding citrus juices can…
rackandboneman
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What are some alternatives to xanthan gum for stabilizing mayonnaise?
Xanthan gum helps keep mayo emulsified through the jar being pasteurized, shipped, stored on the shelf for months, and kept in the refrigerator after opening. The diet of my customers does not allow for highly processed additives or anything made…
Loren
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emulisified sauces
I make home made buffalo and bbq sauces and I am finding they separate....I want to bottle for family in baskets but don't like them separating in the canning jars.
If I switch to clarified butter or a liquid butter alternative will this help?
If so…
Terrie Benoit
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How can I make milk cocoa powder so it does not stick to the top and bottom?
A package of milk cocoa powder contains "20% cocoa powder, sugar, emulsifier (soya lecithin), flavouring (vanillin)". I have tried to make cocoa milk drinks to cold milk but the cocoa stuck to the top and the sugar goes to the bottom. With the…
user2954
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1 answer
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 too strong of a shallot flavor. Usually I see…
Bennett Yeo
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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 nice so I'm thinking about trying to make a sweet…
user87639
2
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6 answers
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 else I might be doing wrong.
Here's my basic…
Betta George
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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 made a brine solution but used an ultrasonic "stick"…
Altay Akkus
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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
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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 high heat. Will xanthan gum or gum Arabic used…
Savannah
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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 like curds which end up in the bottom of the…
goldilocks
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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 read that mono- and diglycerides need to be dissolved…
Alvin E.
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Why didn't my mustard sauce emulsify?
I was making mustard croutons. I whisked together 2 parts warm melted butter, 2 parts olive oil, 1 part Dijon mustard, 1 part brown mustard (with whole seeds), 1 part sherry vinegar and table salt.
Since I had so much mustard I didn't think it would…
Jolenealaska
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