Please help, Stabilizer recommendation? *with photo*

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Hello kyle.mcc,

    You can contact emulsifier ,starch,edible gums,potato starch (avebe company -selectamyl etc),Xanthan gum,Lecithin manufacturers for your problem .The quantity of oil is important as emulsification could be  of oil in water or water in oil type.

 For High oil content you will require an emulsifier and the passed thro homogeniser machine to form an emulsion.

 Homogenisation is impotant to form proper emulsion.

Thanks for your reply. Do you have a company in mind that anyone could recommend? 

hello kyle.mcc,

           You can contact AVEBE and National starch company.what is your oil content in product.

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Hello kyle.mcc,

            Your oil content is very high hence requires emulsification.it is like mayonnaise ,salad dressing hence you will require either egg yolk (pasteurised) as emulsifier or lecithin along with xanthan gum and will be required to pass through the homogeniser.

                      you have to test on pilot scale your product by homogenising through homogeniser.

     In milk the butter is in homogenised state  and hence you cannot see fat because oil droplet size is of few microns size.So if you want to add butter to milk to increase fat content of milk ,it is passed thro homogeniser to emulsify fat and in reverse state to remove oil it is passed through centrifuge to remove fat.

            You can try this in your home high speed mixer with sharp blades  (say 500gm batch).First add water to mixer,than add xanthan gum (0.1% based on total weight of product) and then add  egg yolk (10% based on oil content) and mix properly,than add other spices ,ingredients except oil and balsamic vinegar. Mix thoroughly,keep mixer on high speed add oil slowly so will see the mass thickening,complete adding oil with 2-3 minutes the add finally add  balsamic vinegar and mix with spatula if it does not mix in mixer.

You can also try with lecithin if you do not want to add egg yolk.also you can buy cold soluble potato starch (prejel) from Avebe

 ask for sample (you can also take some advise from them)and can add in your product at  4-5 % along with xanthan gum based on the final product.You will also have to add preservative.

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Hello Mr Kyle.mcc,

          First have you tried above prodedure in your high speed home blender.

          Buy a bottle of mayonnaise with oil content of 80% and salad dressing with the oil content of 30% from the market and observe the smoothness of paste you will not be able to see any oil because it is in emulsified state.

The purpose of adding oil in the last stage is that it gets emulsified with lecithin of egg yolk in an homogeniser.

You can also try egg yolk powder, soya-lecithin (1% based on oil content) in any form as it will dissolve in water.There is no heat involved in this procedure, it is cold mix process.

You have to buy a homogeniser as it is the only machine which emulsifies the oil.It will not work in your immersion mixer..

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Hello kyle.mcc,

       soya lecithin if granules should dissolve/mix with water to form smooth liquid without any lumps.you can also try soya milk.xanthan gum is used as stabilizer,so use both.

 visit these website on youtube to view the file as these files cannot be uploaded here,

  and

  and http://www.youtube.com/watch?v=XgmJS6upI1s

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Cargill foods holds your hand all the way to get the job done. 

can you let us know the out come?

can you let us know the out come?

will do!

hi there,

I would be inclined to try Lecithin in conjunction with Xanthan gum.

Start at a small quantity of xanthan gum and increase based on your desired consistency.

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i would think granulated, however, please check with supplier what is needed to activate the lecithin.

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In Australia, Danisco, Kerry Ingredients, Langdon Ingredients are just a few.

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You're welcome.  Danisco is international and i think Kerry is as well.

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