Guest guest Posted November 11, 2010 Report Share Posted November 11, 2010 Charlotte/ - I agree it really is a bit of a minefield, will take a good look at the link you sent. Just a bit worried that if you google emulsifiers and corn they do come up but what you find doesn't make sense!!! Marina x I look at emulsifiers some time ago...there is not much information but basic what I could gather is that theirs function is to keep the ingredients together normally they are egg based in the case of egg free products I think that is animal based fat to be more exact but not sure .... here is a link that might help http://www.foodadditivesworld.com/emulsifiers.html funny you should mention this, i was looking into emulsifiers yesterday as was recommended Kara dairy free milk and it contains Emulsifier: Sucrose ester which i was suspicious of. I really couldn't find much on the topic so currently none the wiser. Charlotte >> Hi All> > Just looked up the Worthenshaws Freedom frozen deserts ingredients:> > Ingredients Water, Sweet Freedom® (Natural Fruit Extracts (Apples, Grapes> and Carob)), Fructose, Coconut Oil, Brown Rice Flour, Strawberry Puree > (2.5%), Vegetable Fibre, *Emulsifier *(Mono- and Diglycerides of Fatty> Acids), Stabilisers (Tara Gum, Sodium Alginate), Flavouring, Colour> (Beetroot Red).> > Is Emulsifier derived from corn???? It is everything possible free but > doesn't say corn free???> > Marina xx> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2011 Report Share Posted February 18, 2011 When I make some of my " instant " soups and savory smoothies, they tend to separate after a bit. I don't mind but my kids do (of course). Is there an emulsifier or technique to use that will keep ingredients from separating? I've heard of people using soy lethicin. Any other suggestions? Thanks! -amber Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2011 Report Share Posted February 18, 2011 When you say they separate "after a bit", how long are you talking about? Blended things should be consumed within an hour or two, but I know some have success with taking them in thermoses for lunch, etc. I add a bit of tapioca gel or flax gel to "stabilize" my smoothies if they aren't going to be consumed right away. Seems to do the trick.From: berlinsmith <berlinsmith@...>Subject: emulsifiers Date: Friday, February 18, 2011, 11:02 AM When I make some of my "instant" soups and savory smoothies, they tend to separate after a bit. I don't mind but my kids do (of course). Is there an emulsifier or technique to use that will keep ingredients from separating? I've heard of people using soy lethicin. Any other suggestions? Thanks! -amber Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2011 Report Share Posted February 18, 2011 --- The blends separate after about 15 minutes or so---the pulp rises to the top. I send them to school with my kids and to work with my husband so they aren't consumed immediately. I'll have to try the tapioca gel. I haven't made it yet--- I will tonight! Also, what is flax gel?? -Amber > > When you say they separate " after a bit " , how long are you talking about? Blended things should be consumed within an hour or two, but I know some have success with taking them in thermoses for lunch, etc. I add a bit of tapioca gel or flax gel to " stabilize " my smoothies if they aren't going to be consumed right away. Seems to do the trick. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2011 Report Share Posted February 18, 2011 flax gel is the same thing as tapioca gel, only made from ground flax seed. It acts JUST like an egg in all baked goods. I make it by buzzing up some organic flax seeds in the VM, then I just stir in a bit of hot water (about 2 tbsp flax meal to 1/4 cup hot water), cover it and let it "gel" for about 5 minutes. It works great as a binder, and adds a nice punch of nutrition!From: berlinsmith <berlinsmith@...>Subject: Re: emulsifiers Date: Friday, February 18, 2011, 9:52 PM --- The blends separate after about 15 minutes or so---the pulp rises to the top. I send them to school with my kids and to work with my husband so they aren't consumed immediately. I'll have to try the tapioca gel. I haven't made it yet--- I will tonight! Also, what is flax gel?? -Amber > > When you say they separate "after a bit", how long are you talking about? Blended things should be consumed within an hour or two, but I know some have success with taking them in thermoses for lunch, etc. I add a bit of tapioca gel or flax gel to "stabilize" my smoothies if they aren't going to be consumed right away. Seems to do the trick. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 18, 2011 Report Share Posted February 18, 2011 Wow, that sounds perfect!! I try to add flax to many things (smoothies included) so I'll definitely make some gel, too. You are simply amazing, ! Thanks so much for your wealth of info. :-) -Amber > > > > > > When you say they separate " after a bit " , how long are you talking about? Blended things should be consumed within an hour or two, but I know some have success with taking them in thermoses for lunch, etc. I add a bit of tapioca gel or flax gel to " stabilize " my smoothies if they aren't going to be consumed right away. Seems to do the trick. > > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.