This will have to be a quite easy query, however I’m suffering to to find an solution.
I’m making plans to acquire GMS to be used as an emulsifier in ice cream making and baking in the house kitchen surroundings. Apparently it is available in powdery or flaky shape like different mono and diglycerids of fatty acids, and may be very neutral-tasting and efficient.
GMS melts readily into scorching liquids. But does it paintings with out heating in, say, dressings or no-cook ice cream bases? If now not, is there a commonplace workaround folks use in the house kitchen?