Message Font: Serif | Sans-Serif
 
UnThreaded | Threaded | Whole Thread (19) | Ignore Thread Prev | Next
Author: OleDocJ Big gold star, 5000 posts Old School Fool Add to my Favorite Fools Ignore this person (you won't see their posts anymore) Number: of 56029  
Subject: Re: Mayonnaise Date: 7/23/2014 3:08 PM
Post New | Post Reply | Reply Later | Create Poll Report this Post | Recommend it!
Recommendations: 1
I have seen no lecithin/mayo recipes but they should be possible.

You could probably also use gelatin to stabilize the emulsion. I use a water:canola oil:gelatin emulsion gel to add to lean ground pork as a "tenderizer" (replacement for pork fat). A mix of 1 pkg gelatin (7 g) dissolved in ½ c boiling hot water mixed with ½ c canola oil with a stick blender solidifies to a stable emulsion gel (jello) in the refrigerator.

I would have to play with the recipe mix to see how much gelatin to use to make a stable, spreadable emulsion with the right consistency for mayo.


OleDoc (chemistry changes how your brain works... LOL!)
Post New | Post Reply | Reply Later | Create Poll Report this Post | Recommend it!
Print the post  
UnThreaded | Threaded | Whole Thread (19) | Ignore Thread Prev | Next

Announcements

Post of the Day:
Ambarella

Should You Sell?
What was Your Dumbest Investment?
Share it with us -- and learn from others' stories of flubs.
When Life Gives You Lemons
We all have had hardships and made poor decisions. The important thing is how we respond and grow. Read the story of a Fool who started from nothing, and looks to gain everything.
Community Home
Speak Your Mind, Start Your Blog, Rate Your Stocks

Community Team Fools - who are those TMF's?
Contact Us
Contact Customer Service and other Fool departments here.
Work for Fools?
Winner of the Washingtonian great places to work, and Glassdoor #1 Company to Work For 2015! Have access to all of TMF's online and email products for FREE, and be paid for your contributions to TMF! Click the link and start your Fool career.
Advertisement