An oil-like extract from soybeans used to preserve, emulsify and moisturize foods. Many candy makers look for lecithin as an emulsifier in real chocolates, caramel and taffy. Combined with vegetable oils it can be used instead of high-calorie oils for greasing pans and sauteing food.ideal for making fatty or non-fatty air, such as fruits, cheese serums, oil, etc.
Natural emulsifer extrated from soybean.
Net Weight: 4 fl. oz. (118.3 ml)
Calories from Fat (kcal) 620
Saturated Fat (g) 14
Monounsaturated (g) 12
Polyunsaturated (g) 40
Protein (g) 0
Carbohydrates (g) 5
Total Sugars (g) 2
Fat (g) 69
Trans Fatty Acid (g) Less than 0.5
Cholesterol (mg) 0
|Calcium Salt||Calcium Content||Qty to Make 0.18% Ca solution|
|Calcium Lactate Gluconate||9.3%||2%|
-2% Calcium Lactate Gluconate: the preferred calcium salt for Reverse Spherification because it has no discernible flavor. Use 2 g per 100 g of water to create a 2% solution of Calcium Lactate. You can stir it or mix with a blender.
-1% Calcium Lactate: mostly used for Reverse Spherification because it has better flavor than calcium chloride. Use 1 g per 100 g of water to create a 1% solution of Calcium Lactate. You can stir it or mix with a blender.
-0.5% Calcium Chloride: this is never used for Reverse Spherification since calcium chloride has a very salty and bitter flavor. But if you just want to practice and don't care about the flavor, use 0.5 g per 100 g of water to create a 0.5% solution of Calcium Chloride. Calcium Chloride is very hygroscopic (absorbs water in the air quickly) so close the container quickly, store it in a dry place and consider using a desiccant packet if the humidity in the air is high.
1-Add the Calcium Lactate Gluconate to 1/3 of the main ingredient to be used. Blend with an immersion blender until it is completely dissolved. Add the rest of the main ingredient.1-How to use: recommended amount for spherification baths: 5-10gr per liter.