“Natural emulsifier” for vegan pastry class

[Sussan Estela Olaya]

Hi Kristine

Welcome to the Scoolinary community! Thank you for your question.

In the vegan mousse recipe, the “natural emulsifier” could be lecithin (soy or sunflower), xanthan gum, guar gum, or another stabilizer with emulsifying properties. In vegan pastry, lecithin is very common because it helps bind fat and water-based ingredients, preventing separation.

Are there different “natural emulsifiers” depending on the preparation?

Yes, emulsifiers vary depending on their application:

Sauces and dressings (such as vegan mayo):

-Lecithin (soy/sunflower): Helps emulsify oils with liquids.

-Mustard: Contains natural emulsifying compounds.

-Aquafaba: Its high protein content stabilizes emulsions.

Jellies and gels:

-Pectin (NH in this case): Used for thickening and stabilizing.

-Agar-agar: Forms firm gels in hot liquids.

Mousses and creams:

-Lecithin: Facilitates the integration of fats and liquids.

-Gums (xanthan/guar): Provide stability and texture.

-Plant-based proteins (soy, pea): Improve aeration and structure.

Each emulsifier serves a specific function, so choosing the right one depends on the texture and stability you want to achieve in your recipe.

I hope this information is helpful.

Best regards.

[Kristine Hendrickson]

Thanks for such a complete and informative answer. That makes sense. I’m struggling since the recipe calls for 10.5 g natural emulsifier. I’m assuming there has to be some specificity for the recipe to work

[Sussan Estela Olaya]

Hi Kristine.

Thank you, Kristine! We’re glad to hear the information was helpful. If the recipe specifically calls for 10.5 g of natural emulsifier, it’s likely designed for a precise balance of texture and stability.

If you need to adjust the amount with a different emulsifier, we’d be happy to help you determine the right proportion based on the ingredient you’d like to use. Do you have a specific natural emulsifier in mind? We’re here to help!.

[Kristine Hendrickson]

I have both xanthum and guar gum which seem like the most appropriate choices based on your descriptions to try. I also have Sosa Vegan Mousse gelatin which I’ve never tried but has xanthum gum in it. Would you suggest I simply try one of those with the 10.5 g quantity?

[Sussan Estela Olaya]

Hi Kristine.

Thanks for sharing more details, Kristine! It’s great that you have xanthan gum, guar gum, and Sosa Vegan Mousse gelatin to experiment with.

Since the vegan mousse recipes (coconut and mango from Chef Francisco Broccolo’s course) already contain pectin NH, which is a stabilizer with gelling properties, the ideal role of the emulsifier is to help integrate the deodorized coconut oil with the other liquids, achieving a smooth and airy texture in the coconut mousse recipe.

From the options you have:

Xanthan gum and guar gum: They work well for stabilizing and improving texture, but their emulsifying effect is more limited.

Sosa Vegan Mousse gelatin: If it contains xanthan gum and is specifically designed for mousses, it could be an excellent choice since it’s formulated for this type of preparation.

If you want to test with the 10.5 g, I’d suggest starting with the Sosa Vegan Mousse gelatin, as it’s designed for mousses and might work best. However, if you prefer using xanthan or guar gum, you could try combining both in small amounts (for example, 70% xanthan and 30% guar) to see how it affects the texture.

Would you like to do a small test batch before making the full recipe?

That way, we can adjust the quantity if needed. Let me know if you have any questions,I’m happy to help you.

[Kristine Hendrickson]

Thanks for more explanation. I’ll give the Sosa a try and will try a test batch as you’ve suggested. Thanks for the helpful input

[Sussan Estela Olaya]

Great, Kristine! I’m glad to hear the information was helpful. Testing with a small batch is a great idea to fine-tune the details and see what works best for you.

When you try it, I’d love to hear how it goes and what results you get. It would be interesting to know which method or adjustment works best for you.

Best regards.