$2.75 – $6.00
Extracted from Palm oil, theketyl alcohol is used as a co-emulsifier and a consistency agent to stabilize emulsions and modulate the texture. It allows to thicken the creams and brings a creamy and nourishing touch.
It is possible to prepare vegetable “butters”, with the oil of your choice, using stearic acid and ketylic alcohol.
The stearic acid allows to thicken the oil, while providing a very mild slightly waxy touch, while the ketylic alcohol gives a more creamy appearance (otherwise the stearic acid tends to crystallize a little “in slips”), and a touch more rich, more greasy, but brings less hardness. By modulating the quantities of oil, stearic acid and ketylic alcohol, it is therefore possible to vary the texture, consistency and touch of the butter obtained.
Proportion for half-hard butter:
In the Bain-Marie, melt the stearic acid and the ketylic alcohol in the vegetable oil. Allow to cool by stirring regularly with whisk. Add the essential oils and whisk again. Your butter is ready!