£45.90
Discover soy lecithin, an essential ingredient in molecular mixology, gourmet cooking and chocolate making. Also known as defatted lecithin, it’s perfect for creating stable emulsions between water and fats, while enabling airy foams and light airs.
✔ Powerful emulsifier: Stabilizes water-oil blends for homogeneous textures.
✔ Airy foam effect: Perfect for creating light “airs” and foamy textures in cooking and mixology.
✔ Cold and hot use: Soluble in aqueous liquids and in fats heated to 60°C.
✔ Natural alternative: Can replace egg yolk in sauces and creams.
✔ Ideal for chocolate making: Improves the fluidity of ganaches and reduces the viscosity of coatings.
? Aromatic airs and foams: Creates bubbles of flavor in cocktails and cooking.
? Sauces & creams: Ideal for mayonnaise, custard, whipped cream.
? Chocolate making & pastry: Improves the fluidity of chocolate in coatings and ganaches.
? Resistant to extreme temperatures: Works hot, cold and even frozen.
? Precautions: Do not overdose to avoid altering the taste of preparations.
❄ Storage: Keep away from humidity and heat to preserve its properties.
Shipping Costs, Taxes and Prices
All prices on our website are inclusive of VAT, but exclusive of shipping costs.
Shipping costs depend on the country of destination.
Shipping within Europe
For all EU countries and other European countries, we charge a fixed surcharge of
€ 5.90.
