Mono & Diglyceride Flakes? A Seriously Powerful Emulsifier for Foaming Oils. WTF - Ep. 128

[@akbarshoed]

Excellent post. A real contribution!

[@Modernist_Pantry]

Thanks!

[@ronaldbernardo5112]

i'm so thankful with your video it helps me a lot with my peanut butter products.. God bless

[@Modernist_Pantry]

Thank you so much for your support! 🙏🏻

[@tdcna5408]

Great presentation 🎉!

[@Modernist_Pantry]

Thanks for watching!

[@michaelizzard5841]

Lol at the barstool plug. One bite. Great informative video!

[@Modernist_Pantry]

Thanks!

[@jpaden8515]

So how exactly did you make the peanut butter foam (maybe a short video would be awesome)? Also a cookie butter foam sounds amazing!!!

[@mag217]

Yall are really heroes fr

[@naanamora3282]

Do you run masterclasses in the U.K.? I need to learn a lot more. Thanks

[@Modernist_Pantry]

Not yet but hopefully one day we'll do our own Master Class! #goals

[@Modernist_Pantry]

Sadly no we do not have any classes at this time.

[@leigh8199]

how much of the mono diglyceride flakes should be added when using as emulsifier in ice cream? what percentage pls

[@Modernist_Pantry]

Depends on your recipe but try starting at 0.5% by weight going up to 1%.

[@selimszu8536]

Hola, los mono digliceridos son todos de aceite de palma o tambien hay origen animal?

[@Modernist_Pantry]

Mono & Diglycerides are derived from palm oil

[@selimszu8536]

@@Modernist_Pantry Gracias!

[@davlmar72dm]

Can the heat be higher than 140 degrees?

[@Modernist_Pantry]

yes

[@cutflower36]

Whats the ratio, of the glycerin flakes when baking cakes. How many tsp. Per cup, or 1/2 cup

[@Modernist_Pantry]

really depends on your recipe. We generally recommend 2% of the total weight of the fat.

[@cutflower36]

@@Modernist_Pantry in measuring spoons,.how many teaspoons per cup of oil

[@Modernist_Pantry]

@@cutflower36 Sorry but volume measures are not appropriate for most functional ingredients including this one. If you don't weigh them then you will probably not get the intended result.

[@Modernist_Pantry]

@@cutflower36 we don't have that number specifically as we always measure by weight for accuracy, but here's a handy chart converting weight to volume if you use it in the future blog.modernistpantry.com/advice/modernist-ingredients-volume-to-weight-conversion-reference-sheet/

[@cutflower36]

@@Modernist_Pantry 16oz in one cup,I think. So 2% is what? Confusing. Should have U.S. measurements on the product

[@marckagdamag7014]

If I'm going to use mono and diglyceride in my ice cream as an emulsifier but my ice cream doesn't have oil as an ingredient, just cream, milk, sugar and water, how can I dissolve it in my ice cream? Thank You in advance!

[@Modernist_Pantry]

You can dissolve it in the cream and then add it into your base.

[@Fighterpilot4321]

How can I make whipping cream out of dried heavy cream. It has oil in it, but won't make a whipping cream.

[@Modernist_Pantry]

We haven't tried this... you could try pumping it through a siphon.

[@lkjlkjoi1840]

Hello! I'm interested in incorporating these into a plant based butter I make. What percent range would you recommend I start playing around with if I wanted the flakes to have a positive affect on baked goods? Im thinking of substituting out some portion of the neutral vegetable oil I use. Would the recommended percent range for a positive baking affect have a negative affect on using the butter as a spread? Would the flakes improve the butter in terms of using it as a spread at all? If so, do you have a recommendation for a percent range to start playing around with for that? Ideally I'd like to end up with a percent that have improves both baking and the butter as a spread but I wouldn't mind working with two different end products. Thanks in advance!

[@lkjlkjoi1840]

Oh and currently I'm using soy lecithin at around 1.5% to emulsify the butter and I'd like to use the flakes in conjunction with the lecithin.

[@Modernist_Pantry]

You can start your experimentation at 1-2% by weight. Since we haven't made any plant-based butters we can't advise whether this will help your butter.

[@benjaminchung991]

I've been looking for an extensibility enhancer for the purposes of noodlemaking, and it appears that DATEM (E472e) is widely used for this application alongside normal Mono and Diglycerides. I can't seem to find any (for-home-use) suppliers of E472e so I can try it; would it be possible to look into it as a potential product?

[@Modernist_Pantry]

We used to carry DATEM but discontinued it recently due to lack of interest. 😕

[@brandonchavannes689]

what percentage do you use for this foam? the recipe seems to have been removed.e also, will foam remain stable while hot?

[@Modernist_Pantry]

Here's the recipe: blog.modernistpantry.com/recipes/updated-nicoise-salad-with-black-olive-foam/

[@violetsbigworld]

Would this foam a little by rubbing it between your hands? Do you know any edible surfactant that would foam from rubbing between hands?

[@Modernist_Pantry]

It would not foam that way. If you have a cosmetic surfactant that you know of that will foam between your hands you can look for a food grade version of the same product.

[@violetsbigworld]

@@Modernist_Pantry do you know of any you can get that are food grade or any website which may sell that as I am struggling to find anything.

[@Modernist_Pantry]

@@violetsbigworld no

[@babakk.8166]

I'm interested in this product for sorbet. You mention that this is for oil only. Some gelato companies use this in their sorbetto mix. There is no fat in sorbet. Can you explain that?

[@Modernist_Pantry]

They may be using glycerol monostearate, which is very similar but does not require it to be dissolved in oil.

[@babakk.8166]

@@Modernist_Pantry I've actually used samples from Pregel who is a giant gelato product maker. They do use this exact name "Mono and Diglyceride of fatty acids" along with other ingredients, in their sorbet. If I don't use that, the sorbet comes out much denser. So naturally when I found it on your side I was confused by what you said in the video. (mind you that in that mix there is also propane-1,2-diol esters)

[@Modernist_Pantry]

@@babakk.8166 yup, mono & diglycerides and glyerol monostearate are pretty much the same, except one for needs to be dissolved in oil and the other doesn't. It's confusing because sometimes the names are used interchangeably. In our shop we call the flakes mono and diglycerides and the powder glycerol monostearate.

[@babakk.8166]

@@Modernist_Pantry Thanks for the quick responses, it's much appreciated. However, I do want to insist on the fact that my purchase is dependent on my understanding on what is claimed by your video versus what I'm currently using in the Pregel sample. Pregel uses the same product as described here, mono & diglycerides of fatty acids, but in a water-based sorbet. And I can attest that it make a big difference in texture. I'd like to buy it to make my own sorbet mix. But according to this video this is not made to be used in a water-based mixed. Or is it merely a recommendation? Is there anything that I'm not understanding?

[@Modernist_Pantry]

@@babakk.8166 It is not a recommendation. The mono and diglyceride flakes must be be melted in oil in order to be incorporated into a recipe or formulation. Also you cannot just take the name of an ingredient (especially a functional ingredient) from the back of a manufactured product package and expect to duplicate its functional properties or reverse engineer it. There is a lot of food science and special manufacturing processes that go into making many products. Functional ingredients are not standardized so it is not a simple matter of just adding something with the same name.

[@altawabkhan1]

I want to make Tahini halwa, how can you help me? Please reply

[@Modernist_Pantry]

Sorry we don't have a recipe for this but it sounds great

[@leelee185]

👏👏👏👏👏👏👏👏

[@Modernist_Pantry]

Thanks!

[@sanjaypatni7575]

Please Hindi

[@Py-dr2fv]

hey this chick looks like the girl from peacemaker, is she??

[@Modernist_Pantry]

It's not, no relation