I decided to try to find out if it is possible to whip almond milk. I mainly decided this because I knew if I made a blog entry on it, it would wind Colin up (hi Colin! :). It turns out, though, that the chemistry behind whipping things is really fascinating and complicated. So complicated, in fact, that I don’t have time to write an entry that does it justice, and instead must simply record the following links for posterity:
Here’s
an interesting article on why it isn’t possible to whip olive oil. But
that didn’t seem to tell the whole story. Here’s a
very in depth article on what whipped cream is. Here’s
an article on hollondaise sauce, which explains how you can trick oil into
being an emulsion and being sort of ‘whipped’, or at least creamy, by
using eggs. Basically, it all comes down to the type of fat, and the
chemical structure of that fat. That’s why it is possible to whip
coconut cream. Coconut cream contains saturated fats and saturated
fats, due to their non-kinky tails, get to form micelles. And micelles can
form suspensions in water. And that’s the story in a nutshell ;).
posted at 17:40 on Mon, 26 Jun, 2006 |
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