Sosa Soy Lecithin is an essential technical ingredient for chefs, pastry chefs, bartenders, and creative cooking enthusiasts. Thanks to its emulsifying power, it stabilizes the mix between aqueous and fatty phases, while also creating highly visual airy textures.
It is particularly well-suited for making gastronomic airs—those very light foams placed on a plate, dessert, or cocktail to add volume, aroma, and a modern finish. Used with an immersion blender, soy lecithin can transform juice, infusions, sauces, broths, or flavored preparations into a fine, stable foam.
In savory cooking, it can be used to create a lemon air, a soy air, a light herb foam, a broth cloud, or an airy finish on a dish. In pastry, it is perfect for chocolate preparations, creams, sauces, and light textures. In mixology, it allows you to create an aromatic foam to top a cocktail without necessarily using egg whites.
Sosa Soy Lecithin is a professional-quality product designed for food use and adapted for modern creations where texture plays an essential role in the tasting experience.
Usage
To create an air or a light foam, incorporate the soy lecithin into a liquid preparation, then blend at the surface using an immersion blender to incorporate air. Let it stabilize for a few moments, then scoop the foam with a spoon.
Recommended dosage: 5 to 8 g per liter of preparation.
The preparation used must be liquid enough to allow air incorporation. For optimal results, it is recommended to blend while slightly tilting the container to introduce as much air as possible into the liquid.
Contents
1 tub of 400 g
Dimensions
Capacity: 400 g
Brand: Sosa
Product type: food emulsifier
Usage: airs, light foams, emulsions, airy sauces, textured cocktails, and molecular gastronomy
Recommended dosage: 5 to 8 g per liter of preparation
Allergen: soy
