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Agar agar as an emulsifier

Y

Yelnats

About to open up my first fermentation, and was wondering how well agar agar
Works as an emulsifier. I've tried to read all the forums but couldn't get a clear answer on
How well it works. Don't mind getting xanthum but got a lot of agar agar. Any help would be awesome

Thanks,
Stanley
 
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Have you seen the Sticky?  That doesn't really say how well it will work, google can probably get more information for you.  I've not used agar agar, can't help ~
SL
 
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Sorry, I did mean thickener. Got a pretty big batch so maybe some experimenting is in order. Thanks for the info, i will let y'all know how the agar agar works compared to xanthum. I guess some info on the end sauce I'm trying to achieve would help too. It's a jalapeño onion garlic base with 2% salt brine. Trying to get the consistency of the green Tabasco.
 
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The only time I've used agar to make a sauce is with fluid gels. Usually for thicker sauces, though.

You basically boil your liquid with the agar. Allow it to cool and set to a brittle gel. Then, purée it in a blender, and it will stay fluid.

Just search around for agar fluid gels, if you're interested.
 
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