Sugar Gel Cloudiness When Heated
Question
I am using Sugar Gel (containing Sucrose Stearate) to create an oil gel. When I heat the mixture, it becomes cloudy instead of forming a clear gel.
- Why does this cloudiness occur when heating Sugar Gel?
- What is the correct mixing procedure, including specific temperatures (like 70-80°C mentioned in the answer) and steps, to ensure the Sucrose Stearate dissolves/disperses properly and results in a clear oil gel texture?
Answer
Why Sugar Gel Becomes Cloudy When Heated
Sugar Gel, which contains Sucrose Stearate, is designed to create a clear oil gel texture. If the product appears cloudy when heated, it is likely due to the mixing method used.
To achieve a clear gel texture with Sugar Gel, it is essential to strictly follow the detailed instructions provided for the product. The process typically involves heating the Sugar Gel with glycerin and water to a specific temperature (around 70-80 degrees Celsius) until it forms a creamy texture, and then slowly incorporating the heated oil while stirring continuously.
Deviating from these specific steps, temperatures, or mixing techniques can prevent the Sucrose Stearate from properly dissolving or dispersing, resulting in a cloudy or translucent appearance instead of a clear gel.
