WackGet

Those familiar with the Scottish soft drink Irn-Bru may be familiar with the marketing slogan: "It's made of girders." This is due to the drink's taste which some describe as having a metallic edge. The actual recipe remains a secret, however there is a large range of imitation drinks and unbranded "iron brew" flavoured products (e.g. syrups, confectionery, etc.) with the same taste, so the flavour profile must be fairly widespread knowledge within the flavouring industry. I've searched but unlike OpenCola there are no copycat or unofficial recipes to make an iron brew flavoured drink at home. So does anyone know... what are the flavours which go into making an iron brew taste?

Recently I picked up a few different types of emulsifiers in bulk powder form when I saw them in passing at a catering wholesaler. Having never used powdered emulsifiers before in cooking or baking, I figured I'd find pretty comprehensive instructions for their use on the web - but I can't. I'm not a stranger to food science but nor am I a chemist. I understand that emulsifiers are at least sometimes prepared by pre-mixing them into a (heated?) liquid or fat and then using the resulting solution in the actual recipe, which may explain why a lot of commercial emulsifier mixtures are packages as tubes of gel or paste. I've also checked several industry-level textbooks about emulsifiers and while they are fantastic for in-depth explanations of the chemistry behind each emulsifier, they do not (as you might imagine) provide guidance on how a lowly baker or cook would actually use a powdered form. So does anyone know how to prepare and use a dry powdered form of any of the following in a real recipe? Specifically I am most interested in enhancing baked goods and adding stability to sauces, but would also like to know how to use them for other processes such as sausage-making too. E471 Mono- and diglycerides of fatty acids E481 Sodium stearoyl lactylate E482 Calcium stearoyl lactylate E472e DATEM (diacetyl tartaric acid ester of mono- and diglycerides) Thanks.