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Icing secret ???
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Roy Basan
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Icing secret ???
(N. Thornton) wrote in message . com>...
> lol! Its a lovely moist coating. Readers will note youve not actually
> tried it.
>
> Regards, NT
>
> PS its not called 'coconut oil block', but thats what it is. I still
> cant remember the usual name. Its coconut but not dry slivers, its a
> solid block. The dry slivers are no use at all for this.
It cannot be called an icing but a coating. A savory and fatty one
devoid of any form of aeration to lighten up the texture.
I have seen some sample of that so called fat block made with coconut
fat. It is called Copha.It is a firm block of fat appearing like
tallow but whiter.
I am using it as the fat component ( instead of costly butter)to
prepare commercial caramel and fudge sweets. From my experience in
using it, its not dispersible in water. It needs an emulsifier.Even if
I add glycerol monostearate( GMS) to form an emulsion( so that caramel
sweet will be homogenous looking) with continous stirring,its is
difficult to disperse in water.
I also notice that if the fat was improperly emulsified in the cooking
of such particular candy, you will find globules of fat on the surface
of the finished confection.
Now going back to your idea of making a water in oil emulsion or i.e.
technically speaking the aqueous phase is dispersed in the fat phase(
or simply a greater ratio of fat in relation to water
how do you
stabilize that?
I do not see good stability of such coating.
After a short time the water will ooze out and is called a
phenomenon of emulsion breakdown.
Another thing that is has lower stability is that the fatty acid
called lauric acid is abundant in such fat.In presence of moisture(
you are adding water in it) and the microbes floating in the air will
come in contact with the mixture releasing enzymes( lipases) that will
split the fat (triglyceride) say( palm-oloein
laurein),stearo-laurein palmitin,etc) resulting in the breakdown to
its component palmitic acid, stearic aid, oleic acid and lauric
acid.The last component is responsiblef for the soapy taste.
This lauric acid will react with existing sodium ions ( mineral
content)present in the formulation to form a soap. Therefore in the
end you will end up with a soapy tasting food. Gosh! it might even
slightly foam in the mouth like toothpaste !
Roy
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