EmulZoon (Fast Hydrating)
Emulsifier and foam stabilizer
300 g Can
|Emulzoon mainly serves as an agent for
the mixing of fat and water, and is used as an additive in industry for
dough leavening in bread and baked goods, for the instantization of dry
products, or for the production of margarine and chocolate.
Emulzoon contains soy lecithin, which is obtained
from soy beans. A raw material has been selected for this which comes from
soy plants which have not been genetically manipulated (GMO-free).
In molecular gastronomy, fatty dressings (e.g.
a vinaigrette) or mayonnaise can be produced with Emulzoon. For this, Emulzoon
is first dissolved in the aqueous phase and then the oil is added step-by-step,
stirring thoroughly with an electric blender. The very small oil droplets
which result remain finely dispersed in the mixture and only cream again
after 1-2 hours.
Through the combined use of a thickening agent, such as
Guarzoon or Xanthazoon, the stability of the emulsion can be enhanced.
Emulzoon can also be used to produce airy foams in which the air bubbles
are stabilized in the liquid. These foams generate a very aromatic and
unique melting sensation in the mouth.
Emulzoon Instructions for the production of an airy foam
1) Stir 3-4 level measuring spoons of Emulzoon into 200 ml of cold or hot
liquid (broth, juice, etc.);
Beat the mixture until it is foamy with an electric milk whisk or hand
blender at the highest speed;
Skim the foam from the surface and repeat the process until sufficient
foam has been skimmed off (adding Emulzoon as required).
TexturePro EmulZoon Emulsifier
Professional Food Texturizer for Molecular Gastronomy
Imported by Culinary Imports
- Made by Biozoon