How to Make a Lecithin Emulsion
What is Soy Lecithin Used For? Top

SoyLecithin,or lecithin,is commonly used to hold emulsions together. Lecithinis a very common ingredient in packaged foods because it is such a great emulsifier and stabilizer. It’s also the main reason egg yolks work so well to stabilize mayonnaise, aiolis, and sauces like Hollandaise. In modernist cooking it is often used to hold vinaigrettes together, create light foams and airs, and add elasticity and moisture tolerance to doughs.

Where to Buy LecithinTop

I always recommend SHOP , they have great service and are really good to work with (because of this, we do have an affiliate relationship with them). They also have the Texturas Lecite , if you prefer that, as well as egg yolk powder and liquid lecithin.

What is SoyLecithin?Top

Lecithinpowder, or lecithinliquid, is just a processed version of lecithin. It has been removed from other ingredients, such as eggs or soy,so it is pure and of a set strength. It also allows you to use it without adding the flavor of eggs to your dishes. Most powdered lecithinis created as a by-product of making soyoils. 2 tbsp soy lecithin

How Do You Add Lecithinto a Liquid? Top

Lecithinis very easy to use. It can be blended into liquids of any temperature and begins working right away. For emulsions, it is blended into the liquid before the oil is added. It is also often used with other stabilizers and thickeners such as xanthan gum for added effect.
How Much SoyLecithinto Use? Top
The amount of lecithinyou need to use depends a lot on the technique you are using it for.

Amount of SoyLecithinfor Foams

For airs and froths using soylecithinit is typically used at a 0.25% to 1.0% ratio by weight. So for every 100 grams of liquid, 0.25 to 1 gram of soylecithinwould be used.
Amount of Lecithinin Emulsions
For the stabilization of emulsions, lecithinis added at a weight ratio of 0.3% to 1.0%, depending on how stabilized you want the emulsion to be. To help strengthen the emulsion, xanthan gum can also be added at a 0.1% to 0.4% ratio, which has the often desired effect of slightly thickening it and increasing the mouthfeel. Note: See How to Measure Modernist Ingredients for more information on ratios.

How to Make SoyLecithinAirs Top

To make a lecithinfoam, take a flavorful liquid and whisk or blend in the lecithin.It is typically used at a 0.25% to 1.0% ratio by weight, so for every 100 grams of liquid, 0.25 to 1 gram of soylecithinwould be used. Most liquids can be kept at this stage for several hours.
Just before serving, introduce air to create bubbles through agitation of some kind. Typically this is done using a whisk or immersion blender, but any type of agitator can be used including an aquarium pump , standing blender , stand mixer with a whisk attachment and a whipping siphon .

Buy  soy lecithin online

Remember that the goal isn’t to mix or blend the liquid when you are foaming it but to incorporate air. Because of this, using an immersion blender in a wide container where a quarter of the blender is out of the liquid can be ideal.
Depending on the liquid and the agitation used this will usually take 1 to 5 minutes to fully create the bubbles. You will also have liquid left in the bottom of the container, so don’t worry about that.

 

2 tbsp soy lecithin

Let the foam rest for a minute or two for the less stable bubbles to collapse. The foam can be plated directly onto a dish, frozen to make a cold preparation, or any number of other uses. The foams will usually last about 30 to 60 minutes, though they are constantly, if slowly, losing volume once they are created.
The percent of lecithinadded is usually between 0.25% to 1% of the weight of the liquid, 0.6% is a good starting point if you are unsure how much to use. Using too much lecithinwill actually cause the foam to collapse. The exact amount needed will depend on the specific liquid being used and how watery or oily it is, as well as how many particles are still in it.