Do not combine with salts as an exfoliant as this will cause the emulsifier to separate.
Finished products made with Sucragel AOF should be kept above pH 4.5 and below pH 8 or to ensure the emulsion remains stable.
To make an oily gelée, stir the Sucragel AOF so that it starts to go slightly opaque.
Combine ALL of the fat/oil ingredients and mix together to be consistent.
A typical ratio would be 25% Sucragel AOF to 75% mixed oils. Add a small amount to the Sucragel AOF whilst stirring quickly.
The mixed oils will be absorbed into the emulsifier like a sponge. An electric mixer with a spiral dough hook is excellent for this.
We have found that a stick blender is too fast. Continue to add small amounts of oil and stir in until all ingredients are absorbed.
The gelée should thicken more after every oil addition.
The higher the ratio of the Sucragel AOF that is used, the thinner the resulting oily gelée will be.
To make a cream texture, water needs to be added.
When the oily gelée is mixed with water, it emulsifies immediately into a very thin, runny milk. It loses all texture.
Therefore, to get texture in a cream, you need to add thickened water (a gel) to the oily gelée.
The resulting cream will be a little looser than the thickness of the water gel you added.