I'm about to concoct a batch of Falernum (spiced ginger & lime syrup for adding to coctails), and one of the possible ingredients is almond extract which I've just found out is in rapeseed oil.
I bought a Madagascan vanilla extract at the same time, which is in ethanol so can be just thrown into the mix. I assumed the almond extract was the same, but have discovered post-purchase that it isn't.
So in order to use the almond extract, I need to emulsify it, ideally with everyday ingredients that won't negatively impact on the flavour of the Falernum.
Googling seems to indicate that eggs (both yolk and white) will do the job; but I'm slightly reluctant to use eggs as I don't know how much is required and if it will affect the flavour.
There is about 36g of oil to emulsify altogether.
Can anyone advise on (A) a different emulsufier or (B) how much egg yolk/white/both would be required?
Best Answer
I think you will have much better luck if you just wait to get an appropriate almond extract. Aside from the difficulty of mixing an oil based flavoring, you'll run into texture issues if you do get it mixed. Generally an emulsion will be thicker than the component liquids. Further, the flavor probably won't be what you want. If you're creating a water or alcohol based solution, an alcohol based extract will flavor it better. Oil based extracts are generally better for things with a higher fat content for the flavor to disperse into, ie: even if you get the oil emulsified, you won't have an almond flavored liquid, you'll basically have almond flavored droplets suspended in another liquid.
If you really want to go ahead, I'd recommend lecithin and/or a hydrocolloid like guar gum. Both will result in the end product being more viscous though.