Emulsifier and foam stabilizer
Emulzoon contains soy lecithin, which is obtained from soy beans. A raw material has been selected for this which comes from soy plants which have not been genetically manipulated (GMO-free). Emulzoon mainly serves as an emulsifying agent, i.e. for the mixing of fat and water, and is used as an additive in industry for dough leavening in bread and baked goods, for the instantisation of dry products, or for the production of margarine and chocolate.
Emulzoon can also be used to produce airy foams in which the air bubbles are stabilised in the liquid. These foams generate a very aromatic and unique melting sensation in the mouth.
Ingredients: emulsifier soy-lecithin, maltodextrin
Use: Stir 3-4 level measuring spoons of Emulzoon into 200 ml of cold or hot liquid (broth, juice, etc.); Beat the mixture until it is foamy with an electric milk whisk or hand blender at the highest speed; Skim the foam from the surface and repeat the process until sufficient foam has been skimmed off (adding Emulzoon as required).
Price per kg : 56 €
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