Description
Creating a stable emulsion with almond milk and water.
Technical
Using a combination of gum arabic and xanthan gum to stabilize an emulsion of almond milk and water, with a pH range of 6.5-7.5.
Culinary Significance
Used in traditional Italian cuisine to create unique desserts and sauces.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
nuttysweetcreamy
Wine Analogy
Similar mouthfeel to unoaked Chardonnay
Coffee Analogy
Nutty aroma profile comparable to Brazilian Santos coffee
Perfume Analogy
Subtle almond notes reminiscent of heliotrope in perfumery