Soy lecithin: Difference between revisions
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[[Soy]] lecithin (E322) is an emulsifier (prevents oil and water from separating) which helps promote solidity in margarine and give a consistent texture to [[dressings]], [[sauces]], [[cheeses]], [[bread]] and [[chocolate]]. It is produced as a by | |||
[[Soy]] lecithin (E322) is an emulsifier (prevents oil and water from separating) which helps promote solidity in margarine and give a consistent texture to [[dressings]], [[sauces]], [[cheeses]], [[bread]] and [[chocolate]]. It is produced as a by product of the [[soya]] [[oil]] manufacturing process. In [[Molecular gastronomy|molecular gastronomy]] it is used to make foams from most liquids, simply be using a whisk and the [[soy]] lecithin helps to stabilise the mixture. | |||
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Latest revision as of 08:57, 27 December 2014
Soy lecithin (E322) is an emulsifier (prevents oil and water from separating) which helps promote solidity in margarine and give a consistent texture to dressings, sauces, cheeses, bread and chocolate. It is produced as a by product of the soya oil manufacturing process. In molecular gastronomy it is used to make foams from most liquids, simply be using a whisk and the soy lecithin helps to stabilise the mixture.
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#soylecithin #soy #preparedfoods #moleculargastronomy #chocolate #cheeses #bread #moleculargastronomyingredients #storecupboarditems #dressings #soya