Features
It is a fat-soluble product (it must always be applied to a grease) and thermoreversible (it returns to the original state with temperature). The resulting texture varies from a thicker oil (light texture, such as a syrup or sauce) to a cream (dense texture, such as margarine or butter), without obtaining fully solid textures (we will not obtain the hardness of, for example, cocoa butter).
Presentation in scales, whitish in colour.
Applications
Textured oils (sauce-like density), useful for emulsions (to change its density), emulsion stabilization, oil butters and oil creams. Useful for getting “vegan butters” or nut margarines.
To use it, we recommend dividing the fat to be textured into two parts (especially if it is virgin or cold-pressed oil), heating one half gently (never exceeding 65ºC – 149ºF), removing from the heat and mixing the cold half in the hot part. Then, the best way to proceed is to pour the whole into a very cold bowl (on an ice bath) little by little and texturize.
Accepts freezing and thawing processes.
Curiosities
In vegan cuisine and pastry, it is common to make butter substitutes from the emulsion of plant-based milks with coconut oil; to produce other preparations (dough, biscuits, etc.) or to consume directly (such as butter, on toast).
For all these uses, Glymul can be a great alternative: matching or improving the texture obtained and the heat resistance (because coconut oil has a relatively low melting point (25ºC).
Dosage
30 – 60 gr / Kg