Emulsification, foam stabilization and sauce thickening agent, Soy Lecithin is a natural molecule found in much of nature. Soy Lecithin can be used to improve stability and creaminess in ice cream, mayonnaise and many other emulsions and sauces.
Molecule-R Soy Lecithin – 10g Pack
€10.00 (incl. tax)
Lecithin is a naturally occurring molecule found in egg yolks, soybeans, liver and wheat germ. It is also a constituent of cell membranes throughout the human body and is found in large quantities within our stomachs, blood and brains. Soy Lecithin is extracted from soybeans.
Lecithin is a natural emulsifier and helps to allow fat to remain soluble in high water compounds. Mayonnaise, salad dressing, ice cream and sorbet are just some of the common emulsions that lecithin can help to facilitate. Many butter based sauces are also emulsions, like beurre blanc, hollandaise and béarnaise. Lecithin is also used in the creation of stable foams in molecular gastronomy.
These small sachets are the perfect portion size and are designed to accompany many of the recipes found in the Molecule-R Cookbook. If you require larger quantities, please check out our commercial bulk packs.
Molecule-R is a Canadian company dedicated to bringing Molecular Gastronomy to the home. The company has developed a range of products including everything that both the curious chef and regular foodie need to give molecular gastronomy a try and impress friends, family and customers, be it additives, specialized tools or recipes.
More broadly speaking, Molecule-R aims to facilitate public engagement in the modernist cooking experience. New technologies are now more integrated into the world of arts than ever before. Multimedia displays are set up in sculptures and exhibited in museums, the unexpected strength of new materials makes it possible to push the boundaries of architecture, and the public can now decide the ending of certain theatre plays using their smartphones.
The culinary arts are no exception to this trend and creative chefs are now inspired to incorporate cooking techniques and ingredients borrowed from the world of food science. For more than a decade, renowned, award-winning restaurants have been serving exotically flavoured caviar; colourful, gravity-defying foams; bubbles that explode with flavour or even recreations of complex dishes in the form of simple spaghetti.
Obviously, the application of modern cooking techniques does not ensure a successful dish, but, as in all art forms, new technologies support the artistic process by allowing the artist to push creative boundaries. Like any artist, creative chefs provide their audience with an experience, and regardless of the technique, what matters most is the quality and intensity of this experience.
Arising from the fusion of food science with culinary arts, molecular gastronomy is a gourmet trend whose artisans embrace innovation in order to create dishes that are truly multi-sensory experiences. This cuisine is not at all opposed to the great culinary traditions; instead, it builds on past achievements and broadens the horizons by using resolutely modern techniques and ingredients. A new culinary era has arrived and is now accessible to amateur chefs through this great range of product from Molecule-R.
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