Emul S is a concentrate of soya lecithin of natural and nonGMO origin. We have selected this de-oiled reference in powder format for its ease of use It works well with liquids and quite well with fatty preparations.
Properties: emulsifier, stabilizer
RECIPES WITH EMUL S
Recommended dosage: 0.3 - 1%.
Recommendations for use:
• Blend the powder beforehand with other powdered ingredients in the recipe (sugar, flour...)
• Disperse in a cold or hot liquid and heat up to 50°C (60°C maximum) for complete dissolution.
Examples of typical uses: improving dough in bakeries and preservation of baked products, stabilizing emulsions, stabilizing sauces, stabilizing emulsified fats in confectionery, caramel type.
Comment / Limitations:
Soya lecithin has a fatty acid profile very close on average (compared to other botanical origins) to that of sunflower lecithin in the same form (powder, deoiled), but with a small difference in some respects. This feature may lead to the observation of a slightly different functionality depending on the application.