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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-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.
| | {{#seo: |
| | |title=Soy lecithin Cooking Wiki |
| | |titlemode=replace |
| | |keywords=#soylecithin #soy #preparedfoods #moleculargastronomy #chocolate #cheeses #bread #moleculargastronomyingredients #storecupboarditems #dressings #soya |
| | |hashtagrev=12032020 |
| | |description=Soy lecithin (E322) is an emulsifier (prevents oil and water from separating) which helps promote solidity in margarine |
| | }} |
| | <!-- /seo --> |
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| [[Category:Ingredients]] | | [[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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| [[Category:Sicilia cheeses]]
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| <!--main-->[[Category:Norwegian cheeses]]
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| <!--main-->[[Category:Other cheeses]]
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| [[Category:Islas Balearas cheeses]]
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| [[Category:La Rioja cheeses]]
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| <!--main-->[[Category:Swiss cheeses]]
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| [[Category:Dips and sauces]] | | [[Category:Ingredients]] |
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| [[Category:Store cupboard items]] | | [[Category:Store cupboard items]] |
| [[Category:Vegetables]]
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| [[Category:Vitamins, minerals and supplements]] | | [[Category:Vitamins, minerals and supplements]] |
| | {{CategoryLineIngredients}} |
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