Description
A culinary technique using soy lecithin to create a stable foam.
Technical
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.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
neutralairyslightly nuttymildly earthycleansubtle
Origin & History
Civilization
modernist cuisine practitioners
Era
late 20th century to present