Soy lecithin

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.