spare time

Continuing to learn more about achieving different textures with hydrocolloids, our time is usually very limited.  I have been  trying to commit to 'making' the time even when we are slammed and dealing with drama.  Call it an early New Year's resolution.

Today, I tried a different ratio of iota/kappa that came from a much more knowledgeable source.  This is milk with .5% iota and .1% kappa.  The texture is well gelled with a mouthfeel comparable to a soft flan.  The only discernable difference is from natural fat versus the non-fat gel feel.  Ingredients like carrageenan are often used industrially to give mouthfeel to low fat products, but there is still a difference... but still a great texture that will vary with different purees.

And since all of these gels were made in 100g whole milk.  What would the same percentages do in a pure water solution...

It is a very soft gel at room temperature just below the point of setting fully.  Refridgerated, it is like soft jello with the same mouthfeel as with the milk, but even more 'gellish' due to the lack of any fat.  Water is an extreme in itself as far as not having any of the components that carrageenan has synergy with.  There is something strange about eating gelled water.  You get to focus totally on texture with no other sensory distractions.  Of course using other purees and bases, the outcome will be different.

With this inch of understanding, now I know... and knowing is half the battle.  GI Joe!

Comments

[heartsurgeon]

any experience/thoughts about using kanten for a similar set of experiments?

[heartsurgeon]

any experience/thoughts about using kanten for a similar set of experiments?

[chadzilla]

We have been using agar for some time for various applications. It sets well and has a high temp tolerance. I prefer using it with thick purees where the texture of the food almost overshadows that agar brittle gel feel.