Lecithin

Description

To make foamed products called “airs”.

It is a phospholipid usually extracted from soybeans that has an emulsifying function, but is used in cooking for its foaming function.

It is ideal for transforming broths and juices into foams, but also oils into fatty foams.

It is extremely efficient.

A 300 g package is sufficient for approximately 1000 air rations. Only 6 gr. of Lëcitin is needed for each kilo of liquid to obtain a stable foam.

Characteristics and applications:

• It is presented as a finely ground powder.
• It is mixed cold with strong agitation and foamed with a crushing arm placed between the liquid and the outside air.
• The best results of “air” type foam are obtained with temperatures between 30 and 40º C.
• If an “air” oil foam is desired, it cannot be obtained cold; it must be heated up to 40-50º C to obtain stable “air” foams.
• Foams made with Lëcitin can be frozen.
• Usual doses to obtain foams: 3-8 gr.

LËCITIN – RECIPES

VEGETABLE AIR
1000 g Vegetable liquefied juice
6 g Töufood Lëcitin

Mix all the ingredients in a big container of
rectangular shape, if possible. Put the stick
blender on one end, in a position that allows air
getting in. Take the foam and serve promptly.

FRUIT AIR
1000 g Fruit liquefied juice
6 g Töufood Lëcitin

Mix all the ingredients in a big container of
rectangular shape, if possible. Put the stick
blender on one end, in a position that allows air
getting in. Take the foam and serve promptly.

BEETROOT AIR
250 g Beetroot juice
2,4 g Töufood Lëcitin

Mix all the ingredients. Strain first, if there are any
solid residues. Put the stick blender on one end,
in a position that allows air getting in. To prevent
splashing, cover the surface around the stick
blender with cling film. Let stabilise, take the foam
and serve promptly.

OLIVE OIL AIR
1000 g Extra virgin Olive oil
6 g Töufood Lëcitin

Mix all the ingredients in a big metallic container.
Heat at 40-50 ºC Put the stick blender on one
end, in a position that allows air getting in. Let
stabilise, take the foam and serve promptly.

CARROT AIR
250 g Carrot juice
5 g Lemon juice
q/s Salt
2,4 g Töufood Lëcitin

Mix all the ingredients. Strain first, if there are any
solid residues. Put the stick blender on one end,
in a position that allows air getting in. Let stabilise,
take the foam and serve promptly