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Old 07-23-2009, 01:46 AM   #1
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HELPPPP - emulsifiers

Hi,

I am a newbie for baking.

Can someone please tell me, where I can get emulsifiers at?

Thank you.

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Old 07-23-2009, 02:03 AM   #2
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I'm not sure just what ou are looking for. You might look here:

Food Emulsifiers,Natural Emulsifiers,Food Emulsifiers Suppliers,Natural Food Emulsifiers

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Old 07-23-2009, 11:13 AM   #3
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In baking your recipe will already contain an emulsifier, like egg, if needed.
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Old 07-23-2009, 11:32 AM   #4
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All kinds of things act as emulsifiers. It is a process that brings together disparate ingredients, like oil and vinegar. Mustard in a dressing acts as an emulsifier in a basic vinaigrette, for instance.
So, one can get "emulsifiers" at the grocery store.
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Old 07-23-2009, 11:42 AM   #5
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pink - if you let us know what recipe you are making it might help. If you give us a little snippet of the recipe that mentions emulsifiers we will have a better understanding of what you are wanting.
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Old 07-23-2009, 12:09 PM   #6
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Kitchenelf, I thought that emulsifiers, emulsifier was a technique?
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Old 07-23-2009, 12:17 PM   #7
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Depending on what the OP is cooking, an emulsifier can be different things. As Jennyema mentioned, when baking an emulsifier might be an egg. In a vinaigrette an emulsifier is mustard (mainly Dijon mustard), though it could also be an egg. We're talking about an ingredient here versus "to emulsify".
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Old 07-23-2009, 12:28 PM   #8
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Emulsification isn't really a technique, it's, like Wyogal pointed out, the scientific process of combining two unblendable liquids -- in cooking they are primarily oil and water .

An emulsifier is something that helps the emulsion hold together. Like mustard or honey in a salad dressing or eggs in a batter or in mayonnaise.
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Old 07-23-2009, 12:30 PM   #9
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Quote:
Originally Posted by jennyema View Post
Emulsification isn't really a technique, it's, like Wyogal pointed out, the scientific process of combining two unblendable liquids -- in cooking they are primarily oil and water .

An emulsifier is something that helps the emulsion hold together. Like mustard or honey in a salad dressing or eggs in a batter or in mayonnaise.
Thank you very much for pointing that out Jenny, By the way I've been doing Emulsification ever since I've moved it. and it's pretty much child play, You have to pretty much keep tasting until you get the right consistency you want.
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Old 07-23-2009, 01:13 PM   #10
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Quote:
Originally Posted by jennyema View Post
Emulsification isn't really a technique, it's, like Wyogal pointed out, the scientific process of combining two unblendable liquids -- in cooking they are primarily oil and water .

An emulsifier is something that helps the emulsion hold together. Like mustard or honey in a salad dressing or eggs in a batter or in mayonnaise.
Wow! That was a picture perfect explaination!
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