Natural emulsifier (lecithin)

A substance of plant origin (soy or sunflower lecithin), almost tasteless, that combines fat and water into a stable emulsion, in chocolate, ganache, creams and mayonnaise.

Natural emulsifier (lecithin) is a substance of plant origin (soy or sunflower lecithin, less often egg), in the form of a liquid, granules or powder from yellow to brown, almost tasteless, that lets non-mixing fat and water combine into a stable emulsion. It is used in chocolate, ganache, creams, mayonnaise, sauces, baking, ice cream and spreads for a smooth texture and stability.