Emulsification

Home » New Techniques » Emulsification

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.

Sent to us by an overly enthusiastic customer..

  • Product Compare (0)
  • Sort By:
  • Show:
  • ListGrid
Soy Lecithin Emulsification
Soy Lecithin
Soy Lecithin, an extract from soy beans is a widely used emulsifying agent in modernist cooking. Emu..
£7.99 Ex Tax: £7.99
Specials