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23692Re: Lecithin emulsifier

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  • mwmccaw
    Oct 1, 2004
      Lecithin functions in the same way as soap. It is a molecule with a
      water loving end and a fat loving end, so the fat loving ends will
      stick into globules of fat, exposing their water-loving ends,
      stabilizing the globule and making it compatible with water.
      Using it or any other emulsion stabilizer, you will still get the
      best results if you can get the fat particles as small as possible -
      ie the blender, handblender, or homogenizer.

      --- In Distillers@yahoogroups.com, "waljaco" <waljaco@h...> wrote:
      > Lecithin is a naturally occuring group of phospholipids.
      > For Viscosity Modification the level used is 0.2-0.6% of total
      > product weight.
      > Apparently 1 tablespoon of lecithin granules weighs about 7.5
      > so 1 tbsp/litre of alcohol appears to be a suitable level.
      > It would be useful addition for Advocaat, Chocolate and Bailey's
      > Irish Cream liqueurs.
      > http://www.americanlecithin.com/toc.htm
      > http://www.matlani.com/lecithin_p_grade.htm
      > wal
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