PRINCIPLE

Soy lecithin is a natural protein contained in soy that has the unique property of stabilizing foam. This emulsifier is used to reach an unusal equilibrium between air and liquid. The foam will stand for about 30 minutes before it begins to dry, however the soy lecithin solution can be re-blended several times in order to obtain more foam.

 emulsification

THE SOLUTION TO BE TRANSFORMED

Prepare approximately 1⅓ cup (85 ml)s of a solution to be lathered and pour into a flat-bottomed container.

The solution to be spherified must contain a large proportion of water in order to favor the adherence of the lecithin molecules between the water and air bubbles.

Warning : Denser, thicker solutions such as honey-based or syrup-based solutions should be avoided, as the lecithin molecules do not contain enough water to retain the air bubbles.


SERVING AND PRESERVATION

The foam will hold for approximately 30 minutes before it starts drying.

Store the soy lecithin preparation in a closed container in the fridge for a few days if needed. Reblend the soy lecithin preparation several times in order to obtain more foam.


PLEASE NOTE

Soy lecithin is a natural protein contained in soy that has the unique property of stabilizing foam. This emulsifier is used to reach an unusal equilibrium between air and liquid. The foam will stand for about 30 minutes before it begins to dry, however the soy lecithin solution can be re-blended several times in order to obtain more foam.