Question: Mixing Emulsions with a Liquid

Discussion in 'Pastries & Baking' started by awaywehappened, Oct 31, 2013.

  1. awaywehappened

    awaywehappened

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    I Just Like Food
    I know many of you are fans of using emulsions instead of extracts, but do emulsions mix well if solely paired with a liquid like soda for example?
     
  2. flipflopgirl

    flipflopgirl

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    Your question would be easier to answer if you would post an example of what you are trying to acchieve .

    Mimi
     
    Last edited: Nov 2, 2013
  3. awaywehappened

    awaywehappened

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    I Just Like Food
    My apologies.

    For example, would a tablespoon or two of rum emulsion mix well with a bottle of cream soda?
     
  4. flipflopgirl

    flipflopgirl

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    I am certainly a fan of emulsions along with oils and extract flavorings (and vanilla paste!) to get a "what is that I taste" pop in my baked products.


    Now venturing into candy (thanks FP!) and have a few things on order for this new venture. IMO 2 tablespoons of anything added into a standard 12oz bottle of pop will most likely mask/dilute the flavor (cream soda or whatever) and deflate the bubbles.


    I did do a quick site search and found that my go to brand has added a line of flavorings for smoothies and ice cream so maybe "pop" is on the horizon.


    S'pose we have to hide and watch lol.



    mimi
     
    Last edited: Nov 2, 2013