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- Molecular ingredients Saveurs MOLÉCULE-R
Natural emulsifier to change watery solutions into airs
Lecithin can be used to create a multitude of emulsifications of the oil/water or air/water types. A popular application consists in converting any juice or flavored liquid into a very light foam. These foams can also be frozen to obtain solid foams.
Tips and tricks
It is better to dissolve the lecithin in a cold preparation because heat reduces its emulsifying powers. To obtain maximum foam from a liquid with added lecithin, the liquid mixture should be mixed with a hand blender from top to bottom, in order to incorporate as much air as possible into the liquid. The effect will be stronger if a few drops of oil are added.