How much (sunflower) lecithin should be used to emulsify each gram of fat in water?
I read around and haven't found a clear answer. Is there a minimum ratio of lecithin (preferably powder) to fat required to fully emulsify it in water? Does the amount of water matter? And does the type of fat (vegetable oil vs animal fat [such as from milk]) matter?
Thank you.
Pictures about "How much (sunflower) lecithin should be used to emulsify each gram of fat in water?"
How to use lecithin as an emulsifier?
How to Use Lecithin as an EmulsifierDoes lecithin bind water to oil?
Lecithin's molecular structure makes it an effective emulsifier for the interaction of water and oil. Phospholipids, the major component of lecithin, are partly hydrophilic (attracted to wa- ter) and partly hydrophobic (repelled from water).Is sunflower oil the same as lecithin?
Sourced from the oil-bearing sunflower kernel, sunflower lecithin is created by dehydrating a sunflower and separating it into three parts\u2014oil, gum and solids. The lecithin comes from the gum and is processed through a cold press system.How do you make sunflower lecithin?
Sunflower lecithin is made by dehydrating a sunflower and separating it into three parts: oil, gum, and solids. The lecithin comes from the gum. It is processed through a cold press system like the one used to make olive oil.HOW TO MAKE COLD PROCESS EMULSION WITH SUNFLOWER LECITHIN FROM SCRATCH
Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.
Images: Artem Podrez, Anna Tarazevich, Valeria Boltneva, Dmitriy Ganin