Description
Emulsification technique using lecithin and xanthan gum for high-temperature applications.
Technical
The combination of lecithin and xanthan gum can create a stable emulsion in a matter of minutes, typically between 5-15 minutes, and can improve the stability of emulsions in the presence of high shear forces and temperature fluctuations. This technique is commonly used in experimental and molecular gastronomy to create a wide range of emulsion-based sauces and dressings.
Science
Primary Reaction
emulsification
Sensory Profile
Aroma ()
savoryumamibutterynuttyearthymildly sweet
Wine Analogy
Like the glycerol in dessert wines that provides viscosity without heaviness
Coffee Analogy
Similar to the mouthfeel enhancement from coffee mucilage