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.
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