Soy lecithin is a natural emulsifier — a mix of phospholipids recovered from soybean oil — that lets oil and water mix and stay mixed. In the modernist kitchen it is best known for "airs": whisk a little into a flavoured liquid and it whips into a light, long-lasting foam of flavoured bubbles.
PAIR's modernist science — how much to use, how it behaves with heat, and what makes it fail — is a Pro feature. The description, nutrition, history and facts stay free.