Molecular Gastronomy can be a daunting topic for even the most well versed and experienced chef. Luckily for all of the curious do-it-yourselfers out there, Molecule-R has created a line of products and tools that make all of the most wonderful properties of Kitchen Chemistry completely available to you in your own kitchen. Soy Lecithin is a natural emulsifier, derived from soy beans; it functions in much the same way as the lecithin found in egg yolks, but is more easily manipulated and controlled in a kitchen environment. Soy Lecithin stabilizes liquids, allowing you to play around with their texture, creating foams and airs that pack all of the same flavors of a sauce, but with a more voluminous appearance and mouth feel. Foams can be made from any infusion of flavors and are prevalent in both sweet and savory gourmet dishes.