Emulsifiers

pcpaulh

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• Jun 4, 2007

• #1

Can anyone recommend an emulsifier for a water based liquid and an oil to stop them seperating? Preferably something which won't affect flavour to much.

Any help would be great.

 

C

Cakey

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• Jun 4, 2007

• #2

naa

 

pcpaulh

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• Jun 4, 2007

• #3

Cheers Cakey oh and can you take a look on the Trent thread!

 

A

Alan Tyler

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• Jun 4, 2007

• #4

Mustard works as an emulsifier in mayonnaise, but the flavour...
Then again, if they can cope with chilli - perhaps English mustard could be the next big thing!

 

C

Cakey

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• Jun 4, 2007

• #5

Christian ...Ive heard through the grapevine that mustard might work,english here,french in france.

 

pcpaulh

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• Jun 4, 2007

• #6

Cheers guys might give it ago.