The Secret of Polysorbate 80

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WTF – Polysorbate 80? A Most Marvelous Emulsifier

We call polysorbate 80 a super emulsifier because it is one of the best ingredients for marrying oil and water, even under the most hydrophobic circumstances. Polysorbate is both powerful and versatile, in this episode Scott and Janie showcase its use in ice creams, dressings, foaming, and more! Tune in for tips on how to use Polysorbate 80 most effectively and avoid that dreaded metallic after taste.

Product Links:
Polysorbate 80

Recipe Link:
Buerre Blanc Poached New England Lobster Roll with Scallion Dressing

About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.


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