I used it today to make aglio e olio and this turned out magically! Making a perfect emulsified sauce of water and olive oil, which is impossible to make an emulsion I got totally surprised
I used this tonight to stabilize a creamy Jamaican jerk wing sauce that’s been my white whale for a while. No matter what I did, it broke when it got to serving temp. PolyS 80 absolutely did the trick. Only took a few drops!
Hi! I really enjoyed your video! I made ranch sauce using mayonnaise, milk, sour cream and lemon juice. Over time, the layers separate and the top of the sauce is filled with water. I want to use polysorbate 80. How much should I add and how should I use it?
For polysorbate 80 it's usually only a few drops by recipe. Since your recipe has a lot of fat in it you may find yourself in need of a combination of emulsifiers like polysorbate 80 + liquid lecithin. Actual usage will vary depending on the recipe. . To blend emulsifiers you can check out a more in depth article here: blog.modernistpantry.com/advice/how-to-blend-emulsifiers/
Damn! I got on here to see how Polysorbate 80 works with on ice cream. Then I heard you talk about “emulsifying.” That’s when my ears picked up and thought maybe I can use this with my homemade cannibals products. Thanks for the answer! Always learning something new everyday on RU-vid.
Polysorbate 80 is stronger than soy lecithin as an emulsifier. It can replace both liquid and powder, it all depends on what you're making and your preferences.
Currently working on a foaming bitters project using polysorbate 80 in combination with root extract. Would the .05% of weight ratio still be ideal or would you recommend going lower?
Hard to say without doing it, with polysorbate 80 we generally recommend starting with at the lower end of usage range and adjusting upwards in small increments if necessary
This is a great product for ice cream! I'm a private chef looking to see if I can make a beurre blanc that can reheat in a pyrex baking dish (uncovered). Reheat times for my meals are typically 15-30 minutes at 350. I know in the video you mention you were able to bring the sauce up to 180f without breaking, but I'm wondering if the gentler heat of an oven would allow for reheating without breaking. I'm going to try this regardless but am interested in your two cents. Cheers!
Can I combine Oil and water with herbs and spices with Polysorbate 80 in blender? For my chicken marinade? Because I stalked one of the most famous restaurant in our area and I saw and take their "Raw" Marinated chicken with Liquid but it looks like it has an oil or lookslike Water and oil combined with a very very good scent! I'm not sure if they use polysorbate 80 for marinade to combine water and oil with spices as I saw KFC uses polysorbate 80 from the page that I saw. I would Appreciare your response what food grade you think works best in Marinades.
Yo- Heard this addative can stabalize a sauce up to 180°F. Can it be used in conjunction with other things to keep a mousse from deflating at high temps? Thanks, "Tony Rigatoni" xoxo
Probably not, but we haven't tried it. I would recommend adding Vegan Gelatin into your mousse - see our plant-based mousse recipe as a basis -blog.modernistpantry.com/recipes/plant-based-chocolate-mousse/
I drink Soylent powder with some hot water, heavy cream, and coffeemate. I've been experimenting with additional ingredients to fix the consistency because I hate it being gritty or pasty or separating. Do you think this might be a solution?
No. This would not be the right emulsifier for cheese. You should not be getting a salty taste from the sodium citrate. If you are you should cut back on the amount you are using.
@@Modernist_Pantry Could you please elaborate a bit on why it won't work? A split cheese sauce looks similar to a split beurre blanc, so why does this work on beurre blanc but not cheese sauce?
Hey, I was gifted a bottle of Polysorbate 80 (along with a solid dozen Modernist Pantry products, yay!) from an Illinois-based company called Velona. Their website and Amazon product page state in no uncertain terms that their product is food grade, but the bottle itself (and the marketing images of the bottle) reads "cosmetic grade". How can one tell or be sure?
