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Description:
Emulsifier extracted from soy bean, lecithin enables to stabilise emulsions and to prepare very light foams. Small 100g tamper evident pot.
Please note that Lecithin is extremely sensitive to heat (sunlight, hot kitchen etc) and so must be stored in a fridge.
Applications
Recommended emulsifier that can replace eggs (egg yolk is called lecithos in Greek), egg whites or other protein and hydrolysed proteins from milk, plants in most recipes. The tensioactive molecules improve the distribution and stability of fat in water sols like in traditional American ice cream (heavy and rich in fat) or Italian ice cream (Gelato type rich in eggs).
Lecithins are an important ingredient in chocolate products (water in fat stability), butter and egg pastries (sweet dough like in brioche where they act as wetting agents and antioxidants), and in confectionery (wetting agent and antioxidant).
They are used in high fat cooking margarine to reduce splashing and browning.
Used to improve texture and stabilise phasing out of fat in reheated sauces and roux, also to avoid fat building up in stuffing and casseroles.
High quality premium food grade.
A natural ingredient.
Shelf life of 2 years. Once opened please store in the refrigerator and use within 6 months of opening.
Food Additive Information:
This product is an additive - please only purchase if you understand its use in food flavouring, gelling, preserving or preparation etc.
Do not consume in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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