Features
It creates foamy textures in a stable way. It is easy to dissolve in aqueous media (cold and hot) and soluble in fatty media at 60 ºC (140ºF).
Great emulsifying capacity (impossible sauces, water, and chocolate emulsions in different concentrations: soups, creams, creams).
Presentation in refined powder form. Not recommended in very subtle flavors or in high dosages, it can “stain” the flavor of the product.
Applications
Ideal emulsifier for making non-alcoholic cooking and cocktail mixes, hot or cold (even frozen).
Works without problems in both fatty and aqueous media.
It does’nt tolerate high alcohol concentrations and acidic media.
Substitute for egg yolk in all recipes that include egg yolk as an emulsifier (mayonnaise, crème anglaise, creams).
In the production of chocolates and bean to bar products, at a ratio of 2 – 5 gr / Kg it is a perfect emulsifier, and in higher amounts (5-10 gr / Kg) it is an excellent way to reduce the density.
Curiosities
E-322
It is made from non-transgenic soya and is commonly consumed in the form of granules by vegans and vegetarians as a food supplement as it is rich in Omega 3 and Omega 6 fatty acids, which makes it an ally of cardiovascular health.
It has antioxidant properties for cells throughout the body, including brain neurons. It is hepatoprotective and is rich in proteins and lipids.
Since it is naturally present in egg yolk, we could say that the use of lecithin as an emulsifier (however modern it may seem) is traditional.
Dosage
5- 8 gr / Kg (excess can leave an undesired taste)
