Lecite, a natural soy lecithin-based emulsifier, ideal for making airs. This product, discovered at the end of the 19th century, was first produced for the food industry in the last century. It is useful in the prevention of arteriosclerosis and contains vitamins, minerals and antioxidants. Lecite is made from non- transgenic soy.
Lecite forms part of the Texturas Emulsification range by Albert y Ferran Adria. You can read more on his website to see uses and preparations.
Characteristics of Lecite:
• Presented in the form of a refined powder.
• Soluble cold.
• Extremely soluble in aqueous mediums.
• It also has the surprising ability to emulsify seemingly impossible sauces.
Due to it’s amazing emulsifying abilities, Lecite is the perfect product to turn juices and other watery liquids into airs.