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What are some paleoish emulsifiers?

Answered on September 13, 2013
Created September 13, 2013 at 7:03 PM

What are some paleo emulsifiers aside from egg yolks? Or ingredients that come closest to being paleo like algae, fruit pectin etc.

Any ideas?

I know Grok wouldn't have eaten these things processed. etc etc.

I am looking at doing some experimentation with modernist cooking and they use some interesting technologies and ingredients including:

  1. Sodium Alginate - (brown algae cells)
  2. Calcium Chloride (salt from limestone)
  3. Sodium Citrate - Sodium Citrate (E331) is the sodium salt of citric acid. Like citric acid, it has a sour taste. Like other salts, it also has a salty taste. It is commonly known as sour salt and is mainly used as a food additive, usually for flavor or as a preservative. It gives club soda both its sour and salty flavors. It reduces the acidity of foods, so it allows spherification with strongly acidic ingredients. Sodium citrate is also used as an antioxidant in food as well as a sequestrant. It dissolves easily and acts instantaneously.
  4. Guar gum ??? Guar gum is popularly used as a food emulsifier that tends to swell in cold water. Guar gum is used in a number of food products like breads, soups, desserts, frozen food and for meat products. It is commonly used in dairy products like cheese and yogurt. Apart from food industry, guar gum as a thickener also finds uses in textile industry, paper industry, pharmaceuticals industry and cosmetics industry.
  5. Pectin ??? Pectin is another stabilizer used popularly in fruit juices, jams, jellies & milk shakes. It is available in two forms: liquid and powder. Sources of pectin is fruits like apple, apricot, grapefruit, orange peels, etc.
  6. Xanthan gum ??? Xanthan gum is a vegetable thickener popularly used in dairy products, making gluten free bakery products, ice creams, soups, etc. apart from food, xanthan is also used in toothpastes, cosmetics and beauty products.
  7. Agar agar ??? With 100 times more absorbent capacity, agar gar finds stabilizing uses in food products like yogurt and other dairy products. It is tasteless, colorless and odorless, with traces of minerals and iodine.
  8. Pectin fruit emulsifiers use pectin made from the fiber of different fruits like apple pectin, grapefruit pectin, orange pectin, etc

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2 Answers

0
32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on September 13, 2013
at 10:01 PM

I don't think there is anything wrong with any of the emulsifiers you've mentioned. First, they're all simply purified extracts of various natural products. Nothing you couldn't get from a whole food. Second, what's the dose you're talking about here? A few grams in an entire dish? Doesn't seem like enough to fret over.

Paleo blasphemy? Maybe.

0
43f469552cfd3be73fc88a9821b14986

on September 13, 2013
at 07:04 PM

Egg Yolk Emulsifiers

Egg yolk is the most frequently used food emulsifier. Essential yolk using emulsifiers are mayonnaise and hollandaise. Egg contains a mix of water repelling and water attracting amino acids at the same time, which helps in binding both oil and water together with a egg yolk. Apart from that lecithin is another important emulsifier found in yolk. Lecithin acts as an excellent emulsifier for salad dressings. Mayo majorly contains egg yolk as the main emulsifying agents.

Mustard Emulsifier

Mustard is again a water binding food additive that has the capability to control and manipulate the texture of a number of food products. Mayo also uses some mustard flour to gain even more emulsifying properties. For meat products, ground mustard acts as an emulsifier, therefore allowing easy slicing of meat. It is also commonly used in salad dressing.

Honey Emulsifier

Honey is also used as an emulsifying food additive in many products. It breaks up the accumulated fats and is also a rich food that has bacteria fighting properties.

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