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Mattie
Mattie
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Hello,

After reading Daniel-san's post regarding margarine vs. oil and delving deeper into puff pastry territory I've been thinking about what it would take to develop a margarine from a custom blend of solid fats. Has anyone experimented with this before? I'd love to get away from the habit of purchasing margarine from a company that I think may not be getting palm kernel oil in the most environmentally respectful manner. And also because I'm a total food geek and it would be a fun experiment.

I'm thinking something along the lines of cocoa butter, coconut oil with some water added and emulsified with possibly soy lecithin and arrowroot flour. I may add nutritional yeast flakes and a touch of lemon juice and apple cider vinegar for flavor depth. Vegan By Nature looks to have done this already but I'm not sure how it would hold up in puff pastry. I'm guessing not too well because it appears to be a tub margarine- a definite no no in the puff pastry world.

The issue I can see myself getting into is, unlike margarine and butter, both coconut oil and cocoa butter don't melt slowly. They melt at lower temperatures than palm kernel oil and they melt immediately. I'm hoping that using a blend of these oils emulsified in some water may change this if I'm lucky but I'm not sure.

Ideas?
Friday, May 14 2010, 08:22 PM
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Accepted Answer

Mattie
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Saturday, February 11 2012, 11:22 AM - #Permalink
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I've done it! My buttery results are here:
http://veganbaking.net/other-vegan-treats/735-vegan-butter
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  • Accepted Answer

    Mattie
    Mattie
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    Saturday, May 29 2010, 09:14 PM - #Permalink
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    I've been thinking about this and I've decided that I want to use a blend of three tropical fats: coconut oil, cocoa butter and shea butter. All three fats have different melting temperatures! This should help in making a margarine that gets soft gradually instead of going from solid to liquid instantly like most of the below fats would do on their own.

    Coconut Oil: 76F
    Cocoa Butter: 93F-100F
    Shea Butter: 89F-95F

    It's crazy that coconut oil has such a low melting temperature. Right now the stuff I have in the pantry is liquid. No wonder it makes such a lousy (but tasty) base for frostings.

    I think I'm gong to do 3 parts equal fats unless coconut oil's low melting point starts to cause problems with things like puff pastry. I think I may also enhance the flavor by adding a small amount of water, soy lecithin to allow it to bind to the fats, blended nutritional yeast flakes, salt and sugar (butter contains lactose which is sugar).

    I'll have to get lots of this stuff online so it's going to be awhile before I can mess around with it. Excited though :woohoo:
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    Daniel-san
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    Thursday, May 20 2010, 07:49 AM - #Permalink
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    Unfortunately I don't have any ideas, but I'll try looking for some more infos, I'm sure someone somewhere might have been through this kind of experiment... :lol:
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