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- Molecular ingredients Saveurs MOLÉCULE-R
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- Ingredients Ingredients for emulsification
A natural emulsifier to change watery solutions into light, airy mousses
Lecithin can be used for all kinds of emulsifications between oil and water or air and water. It is commonly used to convert juices or flavoured liquids into very light foams, which can then also be frozen to make 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.
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Reviews about : Soy Lecithin in Sachets
Wenting Z. - 10 Octobre 2014
Thierry L. - 27 Décembre 2013
Jean-luc M. - 21 Août 2013
ELISABETH P. - 26 Mars 2013 - Verified purchase
facie d'utilisation. efficace, belle mousse obtenue
Marie jeanne V. - 22 Décembre 2012 - Verified purchase
pratique pour le dosage
Charles F. - 23 Février 2017 - Verified purchase
livraison rapide.Frais de port correctes