I really want to batch my pistachio syrup in with my more stable ingredients without the oil separating out. The bottle looks so gross as it settles, and then if the batch is left too long the fats start to solidify around the neck. The syrup does the same on its own, and the clear syrup left after the milky solids have risen looks beautiful and tastes amazing, but I don’t want to lose up to half of my volume skimming the top off to get to that. I can accept that my syrup will probably be milky and opaque.
If I could be bothered straining the seemingly never ending tiny particles of nut then I might have something a little prettier, but I also don’t want to spend hours on the clarification of one syrup, and it’s kind of important to me that I keep that oily texture to some extent. When you’re eating or drinking something you can tell if it’s creamy, but potentially that’s a different thing to actually tasting the fats that make it creamy. Researchers at Deakin University in Victoria, Australia, have suggested that fat could be the sixth flavour that we can perceive, alongside salty, sweet, sour, bitter and umami. (foodnavigator)(flavourjournal).
I can batch commercially produced orgeat without separation being a problem, so the solution has got to be in the emulsifier. I’m still figuring out the practical applications of xanthan gum but I know I have a one major potential problem to avoid… If I add too much xanthan then the syrup will be incredibly thick, maybe even jelly-like, which will alter the texture of the drink it’s used in. I’m really happy with the flavour profile already, so I don’t want to drop my sugar content to make room for more viscosity. Looking ahead, what if I can stabilize the syrup, but then it won’t bond in the batch. Well, then I guess it’s not really stable, and it’ll be back to the start.
So for now, I have set aside 200mL of my already prepared pistachio syrup mixed with 0.1g of xanthan, (I know I should have weighed that pistachio syrup. I always do this to myself, mixing my units of measurement), so I’m using between 0.05% and 0.1% of total ingredients. The swelling of the xanthan had already added 30mL to my total volume when I left it to refrigerate though. I’ve left it for 24 hrs to allow time for it to separate if it’s going to.