Related Content

Most Popular Recipes

  • Balsamic-pearls-thumbnail
  • Seasame-powder
  • Frothy-tequila-with-lecithin-citrus-air
  • Bloody-mary-log-close
  • Gelatin-marshmallows-2
  • Red-pepper-crustini-top
  • Peanut-butter-carrageenan-custard
  • Carbonated-watermelon-salad
  • Orange-cinnamon-infused-bourbon
  • Roasted-sweet-potato-foam
  • Pressure-cooked-carrot-soup
  • Strawberry-daiquiri-agar-gel-close

Soy Lecithin

Soy lecithin, also known as just lecithin, is a natural emulsifier and stabilizer. It comes from fatty substances found in plant and animal tissues. Lecithin disperses in any temperature liquid, which makes it an easy ingredient to work with.

Lecithin powder, or lecithin liquid, is just a processed version of soy lecithin. It has been removed from soy, so it is pure and of a set strength. Soy lecithin powder also allows you to use it without adding the flavor of eggs to your dishes. Most powdered lecithin is created as a byproduct of making soy oils.

Soy lecithin is commonly used to bind emulsions and to stabilize other mixtures. It is also used to enhance the elasticity of dough and to increase the tolerance to moisture. In addition it can help stabilize airs and other dry foams.

You can read more information about soy lecithin from my how to use soy lecithin guide or any of the soy lecithin articles and recipes below.

Soy Lecithin Recipes and Articles

Xanthan Strengthened Maple Vinaigrette Recipe

Maple-vinaigrette
This is a simple modernist vinaigrette to make and utilizes both xanthan gum and lecithin to strengthen and thicken it. I really like the sweet maple syrup with the tangy balsamic vinegar. This goes well on salads, especially ones with berries. You can also add a little more xanthan gum and use the vinaigrette as a sauce on fish or chicken.

Soy Lecithin

Soy-sauce-foam-close2
Soy lecithin is a modernist ingredient used to stabilize emulsions and foams. It is commonly used to create "airs" and other light foams.

How to Make a Soy Lecithin Foam

Soy-sauce-foam-close
One of the most popular methods in molecular gastronomy is the creation of foams. While they are associated with modernist cuisine, foams have been used for centuries and range from meringues and whip cream to bread and quiche. Here we will look at how to make a foam with soy lecithin.

Soy Lecithin Citrus Air Recipe

Frothy-tequila-with-lecithin-citrus-air
Within molecular gastronomy one of the easiest things to experiment with are foams. There are a lot of ingredients that can cause foams, and a lot of variety depending on what type of foam you are trying to make. For my preparation I wanted to make an "air", basically a really, really light foam, similar to the fizzy head you get when you pour soda or a light beer. For this type of foam soy lecithin is perfect.

Frothy Tequila with Citrus Air Recipe

Frothy-tequila-with-lecithin-citrus-air
My wife loves tequila, especially straight or in a margarita. I wanted to do a fun twist for her so I decided to make a cocktail with tequila that would resemble a beer.

This frothy tequila with citrus air recipe is a fun play on a margarita, tequila shot, and beer combination. If you like tequila you'll love this!

Soy Foam Recipe

Soy-sauce-foam-thumbnail
Soy foams are an easy way to get started with molecular recipes and this soy sauce foam recipe is no exception. It's very easy to make and the only special tools are soy lecithin and an immersion blender.

Soy Lecithin Forum Topics

Sorry, no forum topics found for this tag.

comments powered by Disqus