Natural Food Emulsifiers

We have already talked about a few of the natural emulsifying agents sometime back in the previous articles – Natural Emulsifying Food Additives. The next in line come a few additions to the previous list. The previous list of natural food emulsifiers, we talked about emulsifiers like egg yolk, mustard, soy beans and honey. All of these are natural food emulsifiers that can be easily found in everyday kitchen materials. They are not processed or artificial; but with a little addition with a few more additives, they make brilliant natural food emulsifiers.

Talking about the next set of emulsifiers we have a few more easily available food materials in our daily cooking kitchens that make wonderful emulsifying agents. One of the popular emulsifying agents is the guar gum.

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.

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.

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.

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.

Pectin fruit emulsifiers use pectin made from the fiber of different fruits like apple pectin, grapefruit pectin, orange pectin, etc. To know more about other kinds of emulsifiers, visit Food Additives – a B2B portal with all exhaustive information on food additives.

frances and rob’s vegan wedding cake, 2

Image by QuintanaRoo
Carrot, coconut and candied ginger cake with "cream cheese" frosting. This was the vegan cake I made for Frances and Rob’s beautiful wedding.

In retrospect, it was a bad decision to frost it in a frosting I’d never made before. I later determined that it was not at all a good substitute for my handy buttercream–it was very soft and not very cooperative, though it was perfect taste-wise with the cake. Finishing touches were made with natural food dye, a new set of cake decorating tips (50% off at the soon to be no more Verna’s Cake Decorating Shop in Cambridge) and flowers from the garden and the farm stand.

I’m back on buttercream for everything save sheet cakes after this, but it was a good lesson. All the vegans at the wedding were so excited to have cake they could eat, they didn’t bother to notice the imperfections of the frosting anyway, as it should be!

Nutrition is vital for anyone into preparedness, martial arts, or just good health. In this video I introduce the basic concept of eating natural foods with no artificial industrial chemicals. Good whole foods: Onions, Potatoes, Eggs, Olive Oil, Mushrooms, Raisins, Spinach, Brocoli, Honey, Mixed Nuts, Apple Juice, Apples, Orange Juice, Nautral Peanut Butter, Strawberries.

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