Flax seeds. Mucilage. Challenge

Liene_110346

Hi! Are you up to a challenge of stabilization?

I am a vegan baker and lately have been playing around with so called flax goo. Meaning, you measure flax seeds, add water (or infused liquids) and simmer it for about 10min., then strain the seeds. 

The result, if I am not mistaken, is called mucilage. Its like a gelatinous fluid from seeds that you can whip up and get a volume.

I use it when baking something similar as meringue cookies, etc. so, with sugar, some starch or flour added.

Does someone could give me a suggestion on how to stabilize this snot looking mixture?I wish to create more stability to trap air inside better and more heat resistant, so it would not deflate that much when baking. 

There are so many options that I do not know from which end to start without running out of flax with all this experimenting.

Thanks! Any ideas will be very much appreciated!

Brandon_Byrd_40557

What do you mean by stabilizing it? How is it failing (e.g. when whipped/heated/combined with acid)?

According to this paper, the best way to extract mucilage from flax is to begin by boiling the seeds, but then turn off the heat and let it steep for four hours. Gel strength drops in acidic and alkali solutions; the ideal pH for flax gel formation is between 6-9. Commercially derived flaxseed gum is available and it apparently shows synergies with other hydrocolloids which should should help with stability. I'd start by experimenting with small amounts of xanthan gum.