No, agave nectar cannot effectively emulsify oil and water due to its chemical composition and lack of emulsifying properties. Emulsification generally requires the use of specialized emulsifiers like lecithin or egg yolks to stabilize the mixture of oil and water.
Yes it only has 2 ingredients hardened coconut oil and soya bean lecithin.
Coconut oil is not soluble in denatured alcohol. While denatured alcohol can dissolve some fats and oils, coconut oil is primarily composed of saturated fats, which do not mix well with alcohol. Instead, they tend to separate, as oil and alcohol are generally immiscible. However, heating the mixture may help to emulsify the two to some extent.
Lecithin is a combination of phospholipids that naturally occur in soybeans. Lecithin gums are obtained from soy oil after the oil has been extracted from the soybean flakes. Lecithin is removed from the soybean oil using a steam precipitation process. Precipitate is spray dryed to be transformed into Lecithin powder for use as ingredient in dry foods and it has the same applications as the liquid Soya Lecithin
Eggs have emulsifying properties due to their high content of lecithin in the yolk. Lecithin acts as a surfactant, helping to stabilize and emulsify oil and water-based ingredients in recipes like mayonnaise and salad dressings. When beaten, the proteins in egg whites can also help create stable foams in dishes like meringues and soufflés.
coconut oil has added things like coconut flakes
No it will not disolve in coconut oil.
coconut oil
An emulsifier made from soy oil.
The oil is the triacylglycerol.
It is unrefined, unfiltered and without any additives. Sometimes, it is called "pure coconut oil" to mark its difference from the refined, bleached, deodorized coconut oil, commonly called " refined coconut oil". Virgin coconut oil, organic coconut oil, and the organic virgin coconut oil can be unrefined
No you do not need to refrigerate coconut oil. If you put coconut oil in the fridge it will become very hard.