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Molecular Gastronomy Lecithin, Artistre - 1 x 1LB

Size: 1 lb Canister
  • Description
  • Customer Reviews
•Molecular Gastronomy - comparable to Lecite
•Emulsifying Agent - Emulsification
•1 year shelf life from stickered manufactured date on product

Lecithin is used in molecular gastronomy to stabilize extremely light and delicate frozen foams. Any combination of oil and liquid, or air and a liquid can transformed into a solid, frozen foam. It is also used to stabilize emulsions.

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