23741Re: [Distillers] Re: Lecithin emulsifier
- Oct 2, 2004On 1/10/04 8:38 AM, "mwmccaw" <mwmccaw@...> wrote:
> Lecithin functions in the same way as soap. It is a molecule with aGuys I¹m deeply moved by your preoccupation about this problem of mine.
> 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.
I think it was a mix of every reply to my original message, Mike M¹s,
Harry¹s, Walter¹s and all the others than got me on the right track to beat
Looks like 3 ml per liter (0.3 % V/V) of Soy Lecithin is a winner Walter.
The sodium caseinate is proving very hard to find and it seems it won¹t be
necessary to get to that complexity. Thorough mixing (homogenizing) is
definitively the key Mike. And there should be a sequential order to the
ingredient mixing Harry.
I¹ll post the results tomorrow with both recipes (white and dark with milk).
Colonia Tovar - Venezuela.
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