TECHNICAL

Emulsion using xantana gum, egg-free mayonnaise technique

• Ingredients
  • 100 g Water
  • 200 g Olive oil
  • 1,8 g Xanthan Gum
  • q.s. Spirulina in powder BIO SOC Chef (see our dehydrated seaweed section)

Process

Mix cold all the ingredients together and heat up to 40-45ºC to get a complete dissolution of the gelatin.
Put in the fridge for 3 – 4 hours.

Technical imput

Cold Gelatin is very interesting to be used with alcohol, as at 45ºC
alcohol does not evaporate..

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