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Ingredient to make fluff?

Thomas_Hemming_Larsen_203872

Hello,

I'm looking for an ingredient that will make a liquid and some solid ingredient fluff. I'm looking for a texture like stiff whipped cream.

I want to combine thawed berries and some type of liquid to make the fluff but I need an ingredient to do that. I know that casein powder can do it but I would like to avoid all the protein. Do you know of any 'chemical' that is able to do the trick? Will lecithin be able to do it or will it only produce foam? I'm also wondering if glucomannan might work.

Edit: It seems like I'm looking for something like methylcellulose that will also work for cold liquids.

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Comments

seijoed

Search this text for fluff or foamy - http://blog.khymos.org/wp-content/2009/02/hydrocolloid-recipe-collection-v3.0.pdf

Thomas_Hemming_Larsen_203872

Thanks!

tshewman

Warm or cold? Methylcelluslose will help, and really works well as a slurry in combination with egg whites, then dehydrate after you whip. Egg whites (e.g. egg white powder works nicely) with your liquid and berries, and a touch of sugar will give you a meringue and if you heat the sugar and pour while whipping, it will be more stable (Italiam meringue I think).

Thomas_Hemming_Larsen_203872

Thanks Todd. This would be a cold fluff. I'm trying to avoid too much protein (it just doesn't sit well with me).Hence I was looking for something that could achieve the same as casein powder. It just seems like its a dead finding a compound that can make fluff instead of gel or foam.

I'll have to try lecithin and try to whip the whole thing instead of the surface to create foam. I'm just afraid that it will take too much lecithin and that it will impact the taste.

rene

Sosa Proespuma fred (Cold) - is by far my recommendation!