Lecithin Foam Percentage Amount Calculator

Soy lecithin for airy foams: percentage dosing

Soy lecithin is a mixture of phospholipids, mostly phosphatidylcholine, and what it does is lower the surface tension at the air–water interface. That lets you aerate flavoured liquids into stable bubbles, the ones chefs call “airs”. For liquids with a density close to 1 g/mL, the powder you need works out to mass (g) = volume (mL) × percentage (%) / 100.

For light airs, the “air-of-X” style that Ferran Adrià made famous at elBulli, stay around 0.3–1%. Go up to 1–3% when you want thicker emulsions and richer foams. Blend the lecithin into the cold liquid with an immersion blender held right at the surface so it pulls in air, then scoop the foam off the top.

Applications

Think modernist airs of citrus, herbs or olive oil, aromatic foams for plating, vinaigrettes and chocolate ganache that need stabilising, plus emulsified spreads and dairy alternatives. Lecithin shows up in egg yolk too, where it is the main emulsifier behind mayonnaise and hollandaise. ANVISA and the EU list it as E322 / INS 322.

FAQ

Why won’t my foam hold? Usually the liquid is too oily, too hot or carries too much alcohol. Keep it under 60 °C, skim the fat off broths and dilute any spirits before you whip.

Soy or sunflower lecithin? They behave about the same in the kitchen. Sunflower tends to win out when soy or GMO concerns are on the table, and both dose at the same percentages.

Is it allergenic? Soy lecithin is heavily refined, so people with a soy allergy usually tolerate it fine. Even so, labels still have to declare it as a soy derivative.