I occasionally brew up a concoction of cold coffee, with chocolate syrup for flavor. However, unlike the old Cappio or more recent Starbucks-branded products, or even Coca-Cola Blak, my chocolate syrup has a tendency to sink like a rock to the bottom of the container.
What emulsifiers will prevent or at least limit that action?
Use a blender instead of a spoon to mix them and the syrup should disperse in the coffee. Also, instead of chocolate syrup, you could use cocoa powder and add sugar to sweeten.
Starbucks uses Pectin as an emulsifier in its cold coffee drinks.
They also add xanthan gum to some of the wierder concoctions.
Excellent. Are there any differences to be concerned about in varieties of pectin? I found a good variety at Amazon, but if it is as common as it appears, it should be available at my local grocery store.
I think I’ve done that once or twice, but the syrup still sinks to the bottom over the next hour or two.
Some brands are likely to dissolve more easily than others. Of course, they probably won’t tell you that on the label. If you find a brand you like, stick with it.
If you can locate xanthan gum powder, give it a try. The stuff I have dissolves very easily. You can find it at some food coops, in with the bulk spices.