Fantastic video series! Thanks so much for explaining how emulsions work and especially for explaining the difference between emulsifiers and stallisers.
Hi Jacob! I'm so glad I finally found someone who could explain me the fundamentals of cooking. Me and my stephdad have tons of books of great chefs, who don't teach you how to cook, but rather teach you how to be a recipeist (if that word exists, we are dutch speaking people, sorry for the english mistakes..) My question: How would you define shearing power? I get the examples but am unable to find any definitions online.. Thanks in advance, you are a great man creating this content for the public. Hats off
Shear thinning is a rheological property of non-Newtonian fluids. Unlike Newtonian fluids which maintain a constant viscosity regardless of shear rate (how fast shear force is applied), non-Newtonian fluids will have viscosities which will increase (shear thickening) or decrease (shear thinning) in a non-linear way.
These gums come from rock hard tree resins in some instances. So, water and fats have less friction against these stabilizers? That's what it sounds as to me. How does the human body move these substances out of the body at a molecular level?
MrKappaBeta It's more about viscosity. As your emulsion becomes more viscous, the individual molecules contained can't move around as freely due to resistance. This viscosity keeps your fat molecules in suspension, giving you a more stable emulsion. To my understanding, they move through your body just like any other food product. Xanthan gum by the way is created through bacterial fermentation; chewing gum historically came from the resin of trees, but there are lots of "gums" on the market that aren't resin based.
@ Jeffri Bohlscheid: Yes & no; a protein is always prior by definition to more complex concepts like "milk" or "cheese". Casein can exist, as was stated here, in "egg yolk and milk". There is no such thing as "milk-protein", that is: a protein specific and singularly confined to milk and its derivatives, on this level of discussion. Where your confusion lies is on the etymological level, I suspect. Here you get: "casein" - german "käse", english "cheese", & so on, and the false logical conclusion that anything milk or cheese = casein & that nothing else can contain casein, which is false.
Fantastic video series! Thanks so much for explaining how emulsions work and especially for explaining the difference between emulsifiers and stallisers.
Good Job Jacob! You have explained the concept clearly. Loved it!
oh, bless you! so lovely to have an explanation that makes sense and is sciencey but not off putting! thank you !
Very well explained. Thanks for the video and for sharing your knowledge. Great!!
thanks for doing really great work .. kudos to you
This is so helpful. Thank you very much!
Olea Ben
Do you understand.... This topics...
Ok
Yes, that was my mistake. There should have be an annotation correction in the video. Thank you for the correction.
Hi Jacob! I'm so glad I finally found someone who could explain me the fundamentals of cooking. Me and my stephdad have tons of books of great chefs, who don't teach you how to cook, but rather teach you how to be a recipeist (if that word exists, we are dutch speaking people, sorry for the english mistakes..)
My question: How would you define shearing power? I get the examples but am unable to find any definitions online..
Thanks in advance, you are a great man creating this content for the public. Hats off
Shear thinning is a rheological property of non-Newtonian fluids. Unlike Newtonian fluids which maintain a constant viscosity regardless of shear rate (how fast shear force is applied), non-Newtonian fluids will have viscosities which will increase (shear thickening) or decrease (shear thinning) in a non-linear way.
I like your video. Well done!
thank you so much it was really helpful man
I wondering to use xanthan instead of chitosan for my non food emulsion products... Or try out some tests.
Thank you.
how can i make the stable emulsions unstable ones ? what can i addd to do that ?
what is the best way to emulsify VG glycerin with MCT oil? lecithin?
Thats amazing ty
whats best type of stabliezer that gives me snowy or sandy textuer ? for water ice
Note: Casein is not present in egg yolk...only in dairy.
Does coconut cream has emulsifier????
These gums come from rock hard tree resins in some instances. So, water and fats have less friction against these stabilizers? That's what it sounds as to me. How does the human body move these substances out of the body at a molecular level?
MrKappaBeta It's more about viscosity. As your emulsion becomes more viscous, the individual molecules contained can't move around as freely due to resistance. This viscosity keeps your fat molecules in suspension, giving you a more stable emulsion. To my understanding, they move through your body just like any other food product. Xanthan gum by the way is created through bacterial fermentation; chewing gum historically came from the resin of trees, but there are lots of "gums" on the market that aren't resin based.
So where can the average person get Zanthen Gum
i panicked as soon as the video started!
Caseins is a milk protein not an egg protein. Caseins are powerful emusifiers.
Spelled "Xanthan" gum
4:50
I feel like i just watched a Khan academy vid for food sci 101
@ Jeffri Bohlscheid: Yes & no; a protein is always prior by definition to more complex concepts like "milk" or "cheese". Casein can exist, as was stated here, in "egg yolk and milk". There is no such thing as "milk-protein", that is: a protein specific and singularly confined to milk and its derivatives, on this level of discussion. Where your confusion lies is on the etymological level, I suspect. Here you get: "casein" - german "käse", english "cheese", & so on, and the false logical conclusion that anything milk or cheese = casein & that nothing else can contain casein, which is false.
Hello
I've read these are bad for the gut, and best avoided?
Casein in egg? Nope