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Step-by-Step Tutorial
PRACTICAL WALKTHROUGH · PARAMETERS · COMMON MISTAKES
A culinary technique using soy lecithin to create a stable foam.
Origin: modernist cuisine practitioners (late 20th century to present) — global
See full technique reference →Foamification with soy lecithin involves whisking or blending a liquid mixture until frothy, then incorporating soy lecithin to stabilize the foam. The process relies on the emulsifying properties of soy lecithin to create a stable foam. Temperature and time requirements vary depending on the application and desired consistency.
Primary Reaction
emulsification
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