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Emulsifiers
Emulsifiers help allow water and oil to mix in many diverse forms, from sauces to margarines. Emulsifiers can also improve aeration and whipping in creams and batters, influence the crystallisation of fat and improve the crumb softness and dough strength in bakery products.
ABSOLUTE Ingredients offers three types of emulsifiers: soy lecithin, mono-di glycerides (also known as GMS), and gum acacia
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Product list -
Emulsifiers
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Emulsifiers such as lecithin and mono-di glycerides will usually disperse better in oil than in water, and require agitation. With high oil systems, ensure that not air is incorporated as this may increase the rate of oxidation.
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Most lecithins will disperse in oil with mild agitation and some heating. Heating above 70° C for extended periods can lead to browning.
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Our mono-di glyceride works best when heated to at least 70°C to allow it to melt and fully function. This emulsifier is a multi-purpose ingredient and has been found to work in a range of applications such as sauces, bakery and dairy applications.
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Article from Food New Zealand magazine, August/September 2008 issue, by Paul Harrison.
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