For example, on this website it says it is the only thing that can make foams out of oils: https://modernistpantry.com/products/mono-and-diglyceride-flakes.html
What mechanism lets Mono + Diglyceride Flakes do this, but not other emulsifiers? Does it have to do with Mono + Diglyceride Flakes being fat soluble (and/or their HLB value)? And if so, couldn't another fat soluble emulsifier do the same thing?
[link] [comments]
from AskCulinary https://ift.tt/3mF4mi5
Comments
Post a Comment