(1.8ng of gelatin in 20 g of water is a solution of approximately 20 % of gelatine). Only the taste of the
butter is indeed felt. Other classic mayonnaises (with eggs and oil) are firmer, but with the recipe of
Kientzheim the Chef can make an emulsion with cooking fats, which are tasty.
To avoid a taste alteration by the yolk, gelatine or white egg can be used. These ingredients,
tasteless, give good results and don’t interfere with the taste of the fat, used into the emulsion. The
results obtained with some gelatine or with the egg white are similar but the interest of working with egg
white is that egg white start to foam at the beginning of the emulsion. This particularity permits to make
the dispersion of the fat phase easier.
III.18.5. Find the quantity of proteins to be incorporated into the aqueous phase to make
a success of the emulsion:
· A whip with very fine sticks (0,7 mm in diameter).
· A container (20 cm of diameter).
· Cold room (brand Dagar) with constant T°C 2°C; precision 2°C.
· Some unsalted butter.
Figure 46: Material to build up an
emulsion with gelatine
Figure 47: Material to build up
an emulsion with an egg white
Figure 49: Emulsion with
an egg white (20g), final result.
Figure 48: Emulsion with
gelatine (solution 20 %), final result.
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1. The same procedure as previously is used; the experiments were realized with different solutions of
gelatine, respectively 10 %, 8 %, 7 %, 6 % and 5 % (w/w).
2. We measured the maximum quantity of butter, which can be incorporated into the solution of gelatine,
giving a good setting of the emulsion.
With a solution of 10 % of gelatine, the mixture sets, but it congeals when it is put in the fridge.
Also some lumps appear when we whip it again. The emulsion, made with this solution possesses the
same characteristics than the emulsion with a solution of 20 % of gelatine.
With a solution of 5 % of gelatine, the mixture doesn’t set. (3 tests)
With a solution of 8 % of gelatine, the mixture sets with a good texture, and is very firm. (We can
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