What You Need to Know
Using a combination of lecithin and xanthan gum to stabilize the emulsion, which involves the formation of a complex network of fat molecules and water. The key variables in this process are the ratio of flaxseed oil to water, the type and amount of emulsifiers used, and the temperature and pH of the mixture.
Flaxseed emulsion is unique in its use of flaxseed oil and emulsifiers to create a stable and flavorful sauce.
Key Parameters
Equipment
high-speed blenderimmersion circulatorultrasonic homogenizer
Steps
- 1.
Piemontese bagna càuda (Italy): Base for traditional vegetable dip
- 2.
Vegan mayonnaise (Global): Egg substitute in emulsified sauces
- 3.
Nordic gravlax glaze (Scandinavia): Adhesive for spice coatings
The Science
Primary Reaction
emulsification