How do you emulsify fat in soup?

Table of Contents:

1. How do you emulsify fat in soup?
2. What is an emulsifier for soup?
3. How do you emulsify broth?
4. What are good emulsifiers?
5. What are natural emulsifiers?

How do you emulsify fat in soup?

You can do it in a regular blender, drop in cubes of butter or drizzle your fat, whatever. Or you could do it right in the pot, just take off heat and whisk in cubes of butter a few at a time. You can accomplish an emulsion with some artificial or natural emulsifiers in tiny amounts.

What is an emulsifier for soup?

You know emulsification, that process by which oil and vinegar can get whipped into a thick, creamy dressing? Same thing happens in soup when you blend it up; you don't need cream to make a creamy soup.

How do you emulsify broth?

An easier method is incorporating starch mixed in cold water into a simmering soup. This will suspend most of your heavier ingredients throughout the soup. A stick blender can break up the oil globs into smaller droplets emulsifying them better into the water phase of your soup.

What are good emulsifiers?

Lecithin is found in egg yolks and acts as the emulsifier in sauces and mayonnaise. Lecithin also can be found in soy and can be used in products like chocolate and baked goods. Other common emulsifiers include sodium stearoyl lactylate, mono- and di-glycerols, ammonium phosphatide, locust bean gum, and xanthan gum.

What are natural emulsifiers?

Here are my top 5 natural emulsifiers so you don't have to use chemicals ever again, beeswax, candelilla wax, carnauba wax, rice bran wax and organic liquid lecithin.