Written by Jason Logsdon

Glycerin Flakes

Glycerin flakes are commonly used to stabilize emulsions and to thicken or foam oils. Unlike many ingredients, they have to be dissolved in oil, not in water. They are high stability emulsifiers composed of monoglyceride and diglyceride taken from the fats of glycerin and fatty acids. Despite commonly being called "glycerin flakes", they do not actually contain any glycerin and the more accurate name for them is "mono and diglycerides".

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Where to Buy Glycerin Flakes

We always recommend ModernistPantry.com, they have great service and are really good to work with (because of this, we do have an affiliate relationship with them. We also recommend purchasing from WillPowder and you can get larger quantities and bundles at ForTheGourmet.com.

How Much Glycerin Flakes to Use

When used for emulsifying 0.5-2% monoglycerides and diglycerides are typical, where for a thickening application 2-10% are most often used.

Dispersion and Hydration of Glycerin Flakes

In order to disperse the monoglycerides and diglycerides you must heat the oil above 60°C / 140°F, at which point they melt and can easily be stirred in.

How to Create a Sesame Oil Foam using Glycerin Flakes

Combine 215 grams of sesame oil with 16 grams of monoglycerides and diglycerides. Heat the oil until the glycerin flakes melt. Remove from the heat and let cool to room temperature. Pour into a heat resistant whipping siphon and charge as instructed by the manufacturer. The foam is now ready to be dispensed.

Interested in more information like this?

Modernist Cooking Made Easy: Getting Started covers many of the popular modernist techniques such as gelling, spherification, and foams. It also explores modernist ingredients like agar, sodium alginate, tapioca maltodextrin, and xanthan gum.

It is all presented in an easy to understand format along with more than 80 recipes and photographs.

I might be biased but I think
it's the best way to learn about modernist cooking!

Glycerin Flakes Recipes and Articles

Sous Vide Sea Bass with Microgreens and Mustard Oil

Sea bass is a light and flavorful fish whose taste can be easily overpowered. This recipe pairs it with a pungent mustard oil that really shines on a micro-greens salad with basil, radish, and tomato.

Sous Vide Rosemary and Sage Infused Oil

This recipe focuses on the subtle flavors of the rosemary and sage by using a neutral base oil. With a sous vide machine, the infusion process is simple: combine the ingredients, heat, cool and store! What a great flavor enhancing finishing oil for fish dishes!

Chile Foam Crostini Recipe

This crostini recipe infuses the heat, smokiness and flavor of dried chiles into canola oil, which is then thickened into a foam. It is also a good topping for grilled meats or as a spicy spread for fresh bread. The process of infusing oil with flavors before thickening it leads to countless variations you can adapt to any dish.

White Bean Puree with Rosemary Oil Recipe

This recipe is a great crostini topping for any party, especially if some attendees might be less adventurous eaters! It resembles a more traditional dish but it have a subtle modernist touch. Garnishing the white bean puree with lemon zest pulls in even more highlights to the food.

Mono and Diglycerides

Mono and diglycerides are a common modernist ingredient used to stabilize emulsions and to thicken or foam oils. Unlike many ingredients, they have to be dissolved in oil not water.

Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the AmazingFoodMadeEasy.com website.
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