“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.