Soy lecithin: Difference between revisions
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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. | [[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:Ingredients]] | [[Category:Ingredients]] | ||
[[Category:Molecular gastronomy ingredients]] | |||
[[Category:Prepared foods]] | [[Category:Prepared foods]] | ||
[[Category:Store cupboard items]] | [[Category:Store cupboard items]] | ||
[[Category:Vitamins, minerals and supplements]] | [[Category:Vitamins, minerals and supplements]] | ||
Revision as of 14:01, 3 October 2014
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.