How to Use Glycerin Flakes in the Kitchen
Glycerin flakes are commonly used to stabilize emulsions and to thicken or foam oils. Unlike many ingredients, they have to be dissolved in oil, not in water. They are high stability emulsifiers composed of monoglyceride and diglyceride taken from the fats of glycerin and fatty acids. Despite commonly being called "glycerin flakes", they do not actually contain any glycerin and the more accurate name for them is "mono and diglycerides".
Where to Buy Glycerin Flakes
We always recommend ModernistPantry.com, they have great service and are really good to work with (because of this, we do have an affiliate relationship with them. We also recommend purchasing from WillPowder and you can get larger quantities and bundles at ForTheGourmet.com.
How Much Glycerin Flakes to Use
When used for emulsifying 0.5-2% monoglycerides and diglycerides are typical, where for a thickening application 2-10% are most often used.
Dispersion and Hydration of Glycerin Flakes
In order to disperse the monoglycerides and diglycerides you must heat the oil above 60°C / 140°F, at which point they melt and can easily be stirred in.
How to Create a Sesame Oil Foam using Glycerin Flakes
Combine 215 grams of sesame oil with 16 grams of monoglycerides and diglycerides. Heat the oil until the glycerin flakes melt. Remove from the heat and let cool to room temperature. Pour into a heat resistant whipping siphon and charge as instructed by the manufacturer. The foam is now ready to be dispensed.
Glycerin Flakes Recipes and Articles
Sea bass is a light and flavorful fish whose taste can be easily overpowered. This recipe pairs it with a pungent mustard oil that really shines on a micro-greens salad with basil, radish, and tomato.
This recipe focuses on the subtle flavors of the rosemary and sage by using a neutral base oil. With a sous vide machine, the infusion process is simple: combine the ingredients, heat, cool and store! What a great flavor enhancing finishing oil for fish dishes!
This crostini recipe infuses the heat, smokiness and flavor of dried chiles into canola oil, which is then thickened into a foam. It is also a good topping for grilled meats or as a spicy spread for fresh bread. The process of infusing oil with flavors before thickening it leads to countless variations you can adapt to any dish.
This recipe is a great crostini topping for any party, especially if some attendees might be less adventurous eaters! It resembles a more traditional dish but it have a subtle modernist touch. Garnishing the white bean puree with lemon zest pulls in even more highlights to the food.
Mono and diglycerides are a common modernist ingredient used to stabilize emulsions and to thicken or foam oils. Unlike many ingredients, they have to be dissolved in oil not water.
This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
Affiliate Disclaimer: Some links on this site might be affiliate links that if used to purchased products I might receive money. I like money but I will not endorse something I don't believe in. Please feel free to directly go to any products I link to and bypass the referral link if you feel uncomfortable with me receiving funds.
If so, please join the more than 19,000 people who receive my exclusive newsletter and get a FREE COPY of my printable modernist ingredient cheatsheet.
Just click on the green button below!
Get Started!
Thanks for signing up! I look forward to sending you recipes, links, and exclusive content and offers that you can't find anywhere else on the site, and I'll send you a free copy of my modernist ingredient cheatsheet too!
Enter your first name and email below, and I'll see you on the inside!
Thanks for signing up! I look forward to guiding you through the process of discovering sous vide with amazing articles, recipes, and tips and tricks you can use to impress your friends and family by turning out amazing food time and time again!
Enter your first name and email below, and I'll see you on the inside!
Sea bass is a light and flavorful fish whose taste can be easily overpowered. This recipe pairs it with a pungent mustard oil that really shines on a micro-greens salad with basil, radish, and tomato.
This recipe focuses on the subtle flavors of the rosemary and sage by using a neutral base oil. With a sous vide machine, the infusion process is simple: combine the ingredients, heat, cool and store! What a great flavor enhancing finishing oil for fish dishes!
This crostini recipe infuses the heat, smokiness and flavor of dried chiles into canola oil, which is then thickened into a foam. It is also a good topping for grilled meats or as a spicy spread for fresh bread. The process of infusing oil with flavors before thickening it leads to countless variations you can adapt to any dish.
This recipe is a great crostini topping for any party, especially if some attendees might be less adventurous eaters! It resembles a more traditional dish but it have a subtle modernist touch. Garnishing the white bean puree with lemon zest pulls in even more highlights to the food.
Mono and diglycerides are a common modernist ingredient used to stabilize emulsions and to thicken or foam oils. Unlike many ingredients, they have to be dissolved in oil not water.
