How to get plasticity texture on Vegan butter?
Hi everyone! I am trying to make a vegan butter with coconut oil as the base, and I found that as the butter emulsion crystalizes and stays in the cold tempera…
- Food R&D Emeritus reply
Margarine is an emulsion of vegetable oil, hard far, milk, lecithin, water and salt. It is then plasticized in a sort of a chilled scraped surface to simulate crystallization. The…
- Eldo Titan reply
AMAZING! Thank you so much for your advice. I tried with the ice cream machine, but the emulsion crystalized really fast that the scraper stuck and stop moving. as the result the…
- Food R&D Emeritus reply
You may have used too much hard fat and less of liquid fat in your formulation,... It should not solidify in the ice cream maker but have a consistency of a thick gravy that flows…
- Eldo Titan reply
Hey Roy, thank you for your respond! YES, for a spreadable butter it is possible. but I need to add that much hard fat because I am aiming for stable stick butter at room temp. I…
- Food R&D Emeritus reply
Look mostvl shortening and margarine that are packed in tubs had that thick flow able liquid consistency that emanates from the votator which gradually solidify on standing. You s…
- Eldo Titan reply
Great! That is really helpful, Thank you so much for your advice. I will try it!