


Discover soy lecithin , an essential ingredient in molecular mixology, gourmet cuisine and chocolate making . Also called defatted lecithin , it is perfect for creating stable emulsions between water and fats , while allowing the creation of airy mousses and light airs .
✔ Powerful emulsifier : Helps stabilize water-oil mixtures for homogeneous textures.
✔ Airy foam effect : Ideal for creating light “airs” and foamy textures in cooking and mixology.
✔ Cold and hot use : Soluble in aqueous liquids and in fats heated to 60°C.
✔ Natural alternative : Can replace egg yolk in sauces and creams.
✔ Ideal for chocolate making : Improves the fluidity of ganaches and reduces the viscosity of coatings.
? Aromatic areas and foams : Creation of flavor bubbles in cocktails and cooking.
? Sauces & creams : Ideal for mayonnaise, custards, whipped creams .
? Chocolate & Pastry : Improves the fluidity of chocolate in coatings and ganaches.
? Resistant to extreme temperatures : Works hot, cold and even frozen.
? Precautions : Do not overdose to avoid altering the taste of the preparations.
❄ Storage : Protect from humidity and heat to preserve its properties.