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Lecithin occurs naturally in egg yolks, but most commercial lecithin is extracted from soybeans. It is a powerful emulsifier, stabilizing a mixture that normally would separate (such as cocoa and cocoa butter in chocolate, or oil and water in a vinaigrette). It also stabilizes airs, foams, and froths created by beating air into watery liquids. It can be dissolved directly into cold solutions, and then the mixture can be frothed with an immersion blender. A ratio of 0.6 percent lecithin by weight will create a stable foam.
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