Emulsifying Solids in Salad Oil? - Food Science
I'd like to know if there is an easy way of suspending solids in Salad Oil. The mixture that we're working with is made of vegetable (soybean) oil, fresh onion, dehydrated garlic, chili paste and shrimp paste, tamarind paste, etc. It's similar to a Thai style "Nam Prik" sauce but with less heat.
So, basically all of these ingredients are pureed together, but it separates after it sits for a while. We don't want to use egg yolk, mustard, or anything else because it'll alter the flavors that we want.
The mixture is about 50% solids and 50% percent oil. We've tried Xanthan gum, but the sauce broke. How about PGA? Guar Gum?
We'd like to use this for one of our dishes. What we'd like to do is create a suspension that is uniform, stable and with the consistency of salad dressing.
What techniques or additives would you suggest in order for us to accomplish this?