Soy Lecithin

Chef Lab Soy Lecithin is a highly effective natural emulsifier, obtained from refined soybean oil. It is globally renowned in avant-garde cuisine for its extraordinary ability to transform liquids into very light, voluminous, and stable "airs" or foams.

It allows for the homogeneous integration of aqueous and fatty mediums that would normally separate, providing stability to mixtures without altering the original flavor or color of the ingredients. It is an indispensable tool for aeration techniques, the creation of ethereal textures, and the improvement of doughs in contemporary cuisine and pastry.

FORMAT: 200 gr.

INGREDIENTS:

Soy lecithin (E-322). Natural emulsifier obtained from soybean oil.

DOSAGE AND USE:

Use as an emulsifier, dispersing agent, or stabilizer in food preparations.

Indicative dosages:

• Emulsions (sauces, creams, chocolates): 2–10 g/kg
• Bakery and pastry: 3–8 g/kg
• Foams and airs: 3–5 g/l
• Dissolve in the fat phase or disperse with a whisk in warm liquid. In modern cooking applications, it can be emulsified with a hand blender to generate stable foams.

APPLICATIONS:

Stable sauces and vinaigrettes

Chocolaterie and confectionery

Bakery and pastry

Ice creams, creams, and mousses

Foams, airs, and light emulsions

Molecular and modern cuisine