Posted in Ingredients on 10. Mar, 2010
Creating sensational foams and emulsions
What is it?
Lecithin is ideal for making airs, foams, mousses and emulsions Most commercial lecithin is extracted from soybeans making it both vegetarian and vegan friendly. (All Cream Supplies’ lecithin is from soybeans).
What does it do?
It is ideal for making airs, foams and mousses which deliver flavour while adding a stunning visual element to countless dishes.
Similarly, it can be used in making emulsions. Under normal circumstances oil and water do not mix and separate out, creating two distinct layers, but an emulsifier such as lecithin helps to combine these two layers, creating a more stable preparation.
How does it work?
Lecithin contains both hydrophobic (water-hating) and hydrophilic (water-loving) groups.
Emulsions: When added to a mixture of oil and water, the hydrophobic groups naturally surround the oil droplets, while the hydrophilic parts bonds with and stabilises the water, producing a stable emulsion.
Foams & mousses: When a water based liquid is whisked, the hydrophilic water molecules remain in contact and held to the hydrophilic part of the lecithin molecule, leaving the hydrophobic part to surround and stabilise the air bubbles incorporated by the whisking.
How do I use it?
By weight soya lecithin should be used in a concentration of 0.3-0.8% for foam and 0.5 to 1% for emulsions. As an emulsifier, it can be whisked into the chosen liquid; while for foams or mousses, a stick blender held just below the liquid’s surface creates maximum yield. The resultant foam can then be spooned off and served or even frozen to create a novel texture.
Cream Supplies is the UK’s largest supplier of molecular gastronomy ingredients and tools. T: 0845 226 3024
Buy online from www.creamsupplies.co.uk for next day delivery.
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