Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler.
Having never used powdered emulsifiers before in cooking or baking, I figured I'd find pretty comprehensive instructions for their use on the web – but I can't.
I'm not a stranger to food science but nor am I a chemist. I understand that emulsifiers are at least sometimes prepared by pre-mixing them into a (heated?) liquid or fat and then using the resulting solution in the actual recipe, which may explain why a lot of commercial emulsifier mixtures are packages as tubes of gel or paste.
I've also checked several industry-level textbooks about emulsifiers and while they are fantastic for in-depth explanations of the chemistry behind each emulsifier, they do not (as you might imagine) provide guidance on how a lowly baker or cook would actually use a powdered form.
So does anyone know how to prepare and use a dry powdered form of any of the following in a real recipe?
Specifically I am most interested in enhancing baked goods and adding stability to sauces, but would also like to know how to use them for other processes such as sausage-making too.
- E471 Mono- and diglycerides of fatty acids
- E481 Sodium stearoyl lactylate
- E482 Calcium stearoyl lactylate
- E472e DATEM (diacetyl tartaric acid ester of mono- and diglycerides)
Thanks.
Best Answer
Emulsifiers are a type of surfactant that helps combine oil and water. They are polar molecules with a hydrophobic side and a hydrophilic side (one side attracts fat and one side attracts water). They can be used in many, many ways, so it's difficult to answer this question fully, but I can give you a few examples.
First, I make almond milk all the time. It separates rather quickly, so I generally just shake it up right before use. But I sometimes put soy lecithin in it and put it in my Vitamix, heating it up (which helps with the emulsification) and blending in the emulsifier. This keeps the almond milk from separating in my fridge. The more I use the less separation I find.
You can use sodium stearoyl lactylate in breadmaking, mixing it with the flour before adding the other ingredients (whisk it together). This will give you a softer crumb, more volume, and a longer shelf life.
There are many ways to use common emulsifiers as well, such as egg yolks and mustard in mayonnaise. You can also use a little mustard in a vinaigrette, or egg yolks in a hollandaise sauce.
If you are making any food which is an emulsion (such as a forcemeat) and you're finding separation of the fat/water, try using an emulsifier.