Abstract
Some emulsion was mixed with gelatin sol and the properties of the mixture were investigated in both the sol and gel states in order to clarify the points in making Sauce Chaud Froid. Emulsion consisting of different ingredients such as Sauce Mayonnaise or Sauce Bachamel was used. The resuts obtained are as follows :
1) The gelatin sol mixed with emulsion shows non-Newtonian flow with an yield value and shows weak thixotropy. The apparent viscosity decreases as the shear rate increases.
2) The gelatin sol mixed with a large amount of emulsion has high viscosity even around 30°C and viscosity changes slowly with temperature decrease. Therefore cooking with the mixture can be done in a wide temperature range.
3) The gelatin gel mixed with emulsion shows yellowish white color and is hard to melt relative to pure gelatin gel.
4) The 4% gelatin gel mixed with emulsion is softer than the pure gelatin gel and the 2% gelatin gel is firmer than the pure gelatin gel.
5) The gelatin gel mixed with emulsion is adhesive.
