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Fats & Water Solubility?

Answered on September 12, 2014
Created January 31, 2011 at 6:37 PM

Just curious... why does heavy cream mix readily with coffee but coconut oil does not?

82166cc32b6cf26de33b69f58fb583b1

on February 15, 2011
at 06:57 PM

Good point. .

82166cc32b6cf26de33b69f58fb583b1

on February 15, 2011
at 06:56 PM

Thanks for the check mark, Steve. :)

D38c0cc994b194de08289e0fe3f99d1e

(421)

on February 02, 2011
at 09:46 PM

Thanks Alan; very helpful!

D38c0cc994b194de08289e0fe3f99d1e

(421)

on February 01, 2011
at 03:04 AM

Very nice... I will give the recipe a try; thanks again Rob!!

82166cc32b6cf26de33b69f58fb583b1

on February 01, 2011
at 12:07 AM

How about coconut milk? It's water-based with dissolved fat, so it must contain an emulsifier. I just tried mixing equal amounts of coconut milk and coconut oil in hot water and they dissolved pretty well. There's a recipe for coffee creamer based on that idea in the following thread on Perfect Health Blog (search for "Szara"): http://perfecthealthdiet.com/?p=1346#comments Five natural foods are often used as emulsifiers: honey, mustard, yolks, butter, soybeans. You can buy refined soy lecithin (the active substance) cheaply but it's made from a legume with some nasty chemicals in it.

1acc4ee9381d9a8d998b59915b3f997e

(2099)

on January 31, 2011
at 11:52 PM

Liquid lecithin is an emulsifier, but I don't know how it would taste.

D38c0cc994b194de08289e0fe3f99d1e

(421)

on January 31, 2011
at 09:39 PM

Great answer; thanks Rob. Are there any other commonly available items that could be used to convert coconut oil to an emulsion that might work better -- taste wise -- with coffee?

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3 Answers

best answer

11
82166cc32b6cf26de33b69f58fb583b1

on January 31, 2011
at 07:24 PM

Just curious... why does heavy cream mix readily with coffee but coconut oil does not?

Because the fat in cream consists of microscopic globules inside membranes. These globules are manufactured by breast tissue when the milk is made. Nature designed milk this way so the fat will mix with the rest of the milk, which, like coffee and cream, is mostly water.

This sort of mixture is called an emulsion. Coconut oil isn't an emulsion. It's plain fat.

You can make coconut oil into an emulsion by adding egg yolk to it. That's how mayonnaise works.

1acc4ee9381d9a8d998b59915b3f997e

(2099)

on January 31, 2011
at 11:52 PM

Liquid lecithin is an emulsifier, but I don't know how it would taste.

D38c0cc994b194de08289e0fe3f99d1e

(421)

on February 01, 2011
at 03:04 AM

Very nice... I will give the recipe a try; thanks again Rob!!

D38c0cc994b194de08289e0fe3f99d1e

(421)

on January 31, 2011
at 09:39 PM

Great answer; thanks Rob. Are there any other commonly available items that could be used to convert coconut oil to an emulsion that might work better -- taste wise -- with coffee?

82166cc32b6cf26de33b69f58fb583b1

on February 01, 2011
at 12:07 AM

How about coconut milk? It's water-based with dissolved fat, so it must contain an emulsifier. I just tried mixing equal amounts of coconut milk and coconut oil in hot water and they dissolved pretty well. There's a recipe for coffee creamer based on that idea in the following thread on Perfect Health Blog (search for "Szara"): http://perfecthealthdiet.com/?p=1346#comments Five natural foods are often used as emulsifiers: honey, mustard, yolks, butter, soybeans. You can buy refined soy lecithin (the active substance) cheaply but it's made from a legume with some nasty chemicals in it.

82166cc32b6cf26de33b69f58fb583b1

on February 15, 2011
at 06:56 PM

Thanks for the check mark, Steve. :)

1
Fac1af832cc3c6a20059c41411fd0f6b

(1548)

on February 15, 2011
at 06:13 PM

Most heavy creams have some emulsifiers in them to keep them creamy as well or else the shaking from transport would allow the fat to separate out and leaving you big chunks of butter floating around.

82166cc32b6cf26de33b69f58fb583b1

on February 15, 2011
at 06:57 PM

Good point. .

0
5de2fffda92c0bf2be7ede10cad55546

(1781)

on February 01, 2011
at 04:51 AM

I find if I put the coffee powder into the cup, then add some coconut cream then some coconut oil, stir it up a bit before adding the hot water is emulsifies better. Not completely but better. Of course this depends on the amount of oil you use. Another tip to be careful of when using coconut oil in coffee is that the oil on the surface will be considerably cooler than the liquid underneath.

D38c0cc994b194de08289e0fe3f99d1e

(421)

on February 02, 2011
at 09:46 PM

Thanks Alan; very helpful!

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