How to Almond Milk Emulsion

What You Need to Know

Using a combination of gum arabic and xanthan gum to stabilize an emulsion of almond milk and water, with a pH range of 6.5-7.5.

Used in traditional Italian cuisine to create unique desserts and sauces.

Steps

1. 1.

   Biancomangiare (Sicily): Forms the creamy base for this medieval almond pudding

2. 2.

   Horchata de Almendras (Valencia): Creates the characteristic smooth texture in Spanish almond horchata

3. 3.

   Falsa Maionese (Portugal): Emulsification allows egg-free mayonnaise alternative

The Science

Primary Reaction

emulsification

Common Mistakes