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To put it simply this is two substances mixing which would otherwise stay apart, i.e. oil/water (liquid emulsion) or air/water (foam). By using Soy Lecithin (emulsifier) in recipes liquid emulsion and light or frozen foams can be created.

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Soy Lecithin Emulsification
Soy Lecithin
Soy Lecithin, an extract from soy beans is a widely used emulsifying agent in modernist cooking. Emu..
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