If I were going to add pectin, carrageenan or agar agar to homemade soymilk..?!
If I were going to add pectin, carrageenan or agar agar to homemade soymilk..?
would you put it in the soy milk while it is hot? Is agar agar the same as sodium alginate? How would you know how much to put in?
Additional Details2 months ago
so it would not separate..to stabilize it.. and how much would you put in ice cream type products (soy or vegetarian types)?
2 months ago
silk has carrageenan in it..
Answers:
2 months ago
so it would not separate..to stabilize it.. and how much would you put in ice cream type products (soy or vegetarian types)?
2 months ago
silk has carrageenan in it..
Those are all food gums, the main reason to add them is for mouthfeel and not to prevent separation. I don't usually bother with it since I normally cook with soymilk and don't drink it. If you wanted to get that thicker mouthfeel, you'd add less than a teaspoon per gallon of any of them. None of the food gums are going to give you soymilk jello unless you went WAY overboard!
In any event you'd need to add them hot to activate them (EXCEPT for Xanthan gum). If you don't add sugar, the pectin will likely settle to the bottom and make a 'slime' layer. To dramatically change the separation rate you'd need to add so much gum that the texture would be unpleasant.
Commercial soymilk is stabilized by homogenization, that's not really practical for a home kitchen and their milk still settles a little bit.
For Icebean the gums help prevent formation of ice crystals and give a smoother mouthfeel. Use 2-3 teaspoons (except for xanthan-no more than 1 tsp.). Carageenan and agar work the best for this IMHO. Just keep in mind that carageenan isn't tolerated by some folks (along with the unmentioned Locust Bean gum). Xanthan works well but since it's so powerful it's harder to use here. The line between too little and too much is quite skinny
One other problem with using xanthan here is that it multiplies when used with other gums. What I mean is that if (say) 10% Xanthan gives 10% gelling and 10% agar gives 10% gel, put them together and get 30% gel (instead of 20). This happens with any combination of gums but (due to it's power) Xanthan is the best (or worst
Hmm, better example: You make a batch of vanilla icebean and get a lovely product using 1tsp xanthan. You make a batch of Blueberry icebean using the same amount and get gluey results because the xanthan multiplied the pectin in the berries.
Agar and alginates are different but related (along with carageenan) since they all come from different seaweeds. All the foods gums (land or sea sourced) work in similar ways, by forming a jel! Even Xanthan (that does NOT need heating) will form a jel if you use enough. The first answerers lack of first-hand knowledge is showing once again.
Source(s):
Vegetarians do not eat fish. A fish eater is a Piscivore. Spread the correct word!
http://www.thefreedictionary.com/piscivo...
If you add agar agar, carageenan or pectin, it will gel too much. You could try a little xanthan gum, but I see no reason too. Just store it in a mason jar and give it a good shake before each use, which will get it to the proper consistancy. Xanthan gum is more of a stabalizer, whereas the others are more for geling. You would add the xanthan gum when the milk is still hot. Also, I recommend rice or almond milk to soy, as most soy has been genetically modified and is no longer considered a natural food. I like to make mixed milks using rice, almonds, and sesame seeds. Trial and error is pretty much the only way to figure proportions.