EMULSIFICATION

Definition and technique

EMULSIFICATION

48
 EMULSIFICATION
What do chocolate, mayonnaise, salad
dressing, milk, butter and ice cream
have in common? All of them are
emulsions!

OTHER CHARACTERISTICS

The naked eye can only see a homogeneous product. However, this The secret of a successful foam is the amount of air bubbles dis-
is not the case under the microscope, where thousands of small persed in the liquid. In fact, a foam containing a larger number of
droplets dispersed in a second liquid substance can be seen. In small air bubbles is generally more stable than one formed using
each case, two substances that are normally immiscible, oil and a small number of large bubbles.
water, have been mixed using an emulsifying agent.
• LECITHIN MOLECULE So foam made with a whisk does not last as long as one made using
An emulsion can also present the above-mentioned products in a Egg and milk protein, bread starch, gelatin and cream fat are The lecithin molecule looks like a hydrophilic pinhead, attracted by water, a hand blender, since this powerful machine’s cuts and re-cuts
different way. For example, a liquid can trap air bubbles and turn it common emulsifiers that have used in traditional cuisine for a with two hydrophobic fatty acid legs that are repelled by water. more air bubbles. A large amount of bubbles dispersed in the
into a foam. In molecular gastronomy, emulsification is the technique long time. However, in recent decades, the food industry intensified liquid also increases the viscosity of solutions, which gives foams
used to incorporate and stabilize air bubbles in a liquid mixture. its research in this field and discovered new emulsifiers such as their creaminess.
It is possible to incorporate air bubble into a liquid simply by soy lecithin and methylcellulose. These products are also called
whisking vigorously. However, this phase is highly unstable and surfactants, a word derived from “surface active agents,” since Although their viscosity increases the stability, foam and air remain
the air escapes in a relatively short time. To avoid this instability, their molecules act as a barrier (interface) between water and air. relatively unstable; air bubbles gradually escape the liquid in which
an emulsifier can be incorporated into the solution. they were incorporated. Three main causes accelerate this phenom-
These additives bring great pleasure to molecular gastronomy enon. First, the air can easily dissolve in liquids and evaporate. Next,
enthusiasts by reducing the tension between the water and air the internal pressure of very tiny bubbles increases as their size
surface, which stabilizes the air and foam. To better understand decreases, eventually causing their membranes to burst. Finally, as
the forces at work, let’s take a closer look at what happens inside there is a significant difference between the density of fluid and air,
air that is stabilized using soy lecithin. the two phases tend to separate, and liquid will gradually migrate
to the bottom of the dish.

Finally, even when made using translucent ingredients, foams are

always opaque. This unusual fact is explained by the many angles of
light reflected on the walls of the air bubble. The light that is diffused
in all directions thus creates the opacity and a certain brightness,
depending on the color of the initial ingredients.
• AIR BUBBLES FORMATION
The lecithin molecule positions itself around air bubbles, which inflate their
hydrophilic portion towards the water. The air bubbles’ surface is surrounded
by lecithin molecules, thus preventing water from escaping from the liquid,
EMULSIFICATION

which would deflate the foam.

50
 TIPS & TRICKS
FOAMS ADDITIVE SPECIALIZED TOOLS
- Flat-bottom square bowl

Sl - Hand blender

3
Soy lecithin is used to transform any
liquid into a light and tasty foam.
COLLECT FOAM AND SERVE.

PRINCIPLE N.B. The foam will hold for

approximately 30 minutes before
Soy lecithin is a natural protein contained in soy that has the it starts drying.
unique property of stabilizing foam. This emulsifier is used to
reach an unusal equilibrium between air and liquid. The foam will
stand for about 30 minutes before it begins to dry, however the
soy lecithin solution can be re-blended several times in order to
obtain more foam.

1 4
DISSOLVE ONE SACHET (2 G)
OF SOY LECITHIN INTO THE REBLEND THE SOY

Sl
SOLUTION TO BE LATHERED. LECITHIN PREPARATION
SEVERAL TIMES IN ORDER
N.B. The use of a hand blender
THE SOLUTION TO BE TRANSFORMED is recommended as some egg
TO OBTAIN MORE FOAM. SERVING AND PRESERVATION
beaters are not powerful enough.

PREPARE APPROXIMATELY 1⅓ CUPS OF A SOLUTION The foam will hold for approximately
TO BE LATHERED AND POUR INTO A FLAT-BOTTOMED 30 minutes before it starts drying.
CONTAINER.

The solution to be spherified must contain a large proportion of water

in order to favor the adherence of the lecithin molecules between the
2
water and air bubbles.
Store the soy lecithin preparation in a
EMULSIFICATION: TIPS & TRICKS

WARNING 45° closed container in the fridge for a few

INCORPORATE AS MUCH AIR days if needed. Reblend the soy lecithin
Denser, thicker solutions such as honey-based or syrup-based
solutions should be avoided, as the lecithin molecules do not contain AS POSSIBLE INTO THE SOY preparation several times in order to
LECITHIN PREPARATION IN obtain more foam.
enough water to retain the air bubbles.
ORDER TO PRODUCE FOAM.

N.B. Hold the hand blender at

an angle and avoid completely
immersing its head.

52
 SOY LECITHIN DID YOU KNOW THAT
Natural emulsifier extracted from soybean, often used to shape watery
solutions into airs.
Sl SOY LECITHIN:

Is incorporated into many cosmetics to

help soften the skin and better absorb
other ingredients.

Although you may not be aware of the usefulness of the lecithin

molecule, your body knows very well how to use it! Lecithin is
a constituent of cell membranes, specifically a phospholipid.
It is like a hydrophilic pinhead with two hydrophobic fatty
acid legs, which are essential properties for the formation
of emulsions.
Is used as a supplement in many
types of animal food, providing fat
Besides cells in the human body, lecithin is mainly found in Lecithin found in eggs remains the most popular for making and protein.
egg yolks, soybeans, liver, and wheat germ. The pharmacist mayonnaise or hollandaise sauce, but industry usually extracts
Théodore Gobley isolated and described egg lecithin for the it from soy. During the manufacturing process, the soybean is
first time in 1847. Gobley gave it the name lekithos, the Greek first cooked, then crushed and finally precipitated by alcohol.
word for egg yolk. He then spotted the group of molecules in
many parts of animal bodies and in large quantities in the bile, Lecithin is found in margarines and infant formula where it acts
blood and brain. as an emulsifier. It is also found on the list of ingredients for Enhances the color and forms
ice preparations, such as sorbets and ice milk, where it allows a protective coating on painted
fat to remain soluble in a high-water compound. surfaces when added to paint.
The body has the ability to manufacture lecithin, but if you want
to use this product as a supplement, like fats, it provides the
equivalent of 9 kilocalories per gram.
EMULSIFICATION : SOY LECITHIN

Prevents food from sticking to the

bottom of dishes and pans when
added to non-stick cooking sprays.

54
 METHYLCELLULOSE DID YOU KNOW THAT
Natural emulsifier derived from cellulose, used to create denser foams and,
when exposed to heat, to create gels that will melt as they cool down.
Mc METHYLCELLULOSE:

Is calorie-free when ingested, as

Derived from cellulose, a structural component of plant cells, human digestive enzymes are unable
methylcellulose was first introduced at the end of the 1930s to alter its molecules; the intestine
in Germany, then a few years later in the United States. This does not retain it.
extract from wood or cotton has several desirable characteristics
such as film formation, water retention and the ability to form
a gel with heat, which will melt upon cooling. It also acts as a of its bonds with the water and forms new ones with its own
thickening and binding agent. kind, thus creating the structure needed for a gel. However, the
addition of salt or sugar decreases the temperature at which the
Extraction of methylcellulose first requires mixing with an alkali, gel forms. The molecule also has hydrophobic characteristics Is used in the composition of anti-
followed by the addition of methyl chloride, which transfers its and is able to trap air, which makes it the emulsifier of choice. constipation treatments due to its
methyl group to the molecule. The resulting pulp is then rinsed ability to absorb a lot of water during
and filtered at a high temperature, so as to avoid gelling the Methylcellulose is useful in the industry due to its stability during its passage through the digestive tract.
product. Other cellulose by-products are also available on the cooking and its ability to trap moisture and air, which increases
market, such as hydroxypropyl methylcellulose (HPMC) and the volume of dough and frozen dairy products. When added
super methylcellulose (SMC). to French onions, it preserves the onion’s shape and texture
during cooking and reduces oil absorption by forming a film.
Vegetable gum is soluble in cold water and forms a soft to
firm elastic gel at temperatures around 122°F (50°C), although The ability of methylcellulose to preserve the shape of products Is a main component in the manu-
certain classes of the product can form a gel at about 86°F makes it a popular ingredient in waffles and soy-based imitation
facturing of fake semen used in the
(30°C). When the temperature drops, the gel then returns to its meat. The presence of methylcellulose causes the formation of
pornography industry.
original form as a solution. By heating, the molecule gets rid a gel during cooking, preventing the product from disintegrating,
EMULSIFICATION : METHYLCELLULOSE

since it will be trapped by the gel. Once the food is cooled and
the methylcellulose has returned to its soluble form, the gel
disappears. No one will be any the wiser!
Acts as a performance additive
in concrete mixtures due to its
properties that improve the product’s
viscosity and its adhesion to surfaces.

56
 EMULSIFICATION
Recipes
EMULSIFICATION : RECIPES

118
 CLOUD OF CHIPS

DIFFICULTY
PREP TIME 5 MIN
REST TIME 1 HOUR

INGREDIENTS
Malt vinegar ¾ cup (180 ml) ADDITIVE Sl
Water ¼ cup (60 ml)
Potato chips 1 bag

ADDITIVE
SOY LECITHIN 2 g (1 sachet) TOOL

TIPS & TRICKS P. 52

DIRECTIONS
1. Combine the vinegar, water and the SOY LECITHIN in a flat-bottomed rectangular
bowl. SOY LECITHIN FOAM
2. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes.
3. Scoop off the foam with a spoon and place it into another container.
4. If necessary, repeat steps 2 and 3 to create and scoop off more foam.
5. Place in the freezer for 5 hours or until the foam is completely frozen.

Sl
SERVING SUGGESTION Add the SOY LECITHIN to
the liquid preparation

Serve the malt vinegar foam with the chips.

45°
EMULSIFICATION : CLOUD OF CHIPS

Incorporate air bubbles

into the solution

Scoop off the foam and serve

120
 REINVENTED CARPACCIO

DIFFICULTY
PREP TIME 5 MIN
REST TIME 5 MIN

INGREDIENTS
Prepared horseradish ¼ cup (60 ml) ADDITIVE Sl
Water 1 cup (235 ml)
Beef carpaccio, sliced 3.5 oz (100 g)

ADDITIVE
SOY LECITHIN 2 g (1 sachet) TOOL

TIPS & TRICKS P. 52

DIRECTIONS
1. Combine the prepared horseradish, water and the SOY LECITHIN in a flat-bottomed
rectangular bowl. SOY LECITHIN FOAM
2. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and
let sit for 5 minutes.
3. Scoop off the foam with a spoon.

Sl
SERVING SUGGESTION
Add the SOY LECITHIN to
Serve the carpaccio slices in serving spoons and decorate with a spoonful of horseradish the liquid preparation
foam.

45°
EMULSIFICATION : REINVENTED CARPACCIO

Incorporate air bubbles

into the solution

Scoop off the foam and serve

122
 TACO AND VOLATILE CHILI

DIFFICULTY
PREP TIME 5 MIN
INGREDIENTS REST TIME 30 MIN

HARISSA FOAM
Harissa ¼ cup (60 ml)
Water ¾ cup (180 ml)
ADDITIVE Sl
Salt 1 tsp (5 ml)

GUACAMOLE
Avocado 1 TOOL
Garlic, chopped ½ clove
Vegetable oil 2 tbsp (30 ml)
Salt to taste
Pepper to taste
Cilantro, chopped to taste TIPS & TRICKS P. 52
Sour cream 2 tbsp (30 ml)
Tacos (hard shell) 1 box

ADDITIVE
SOY LECITHIN 2 g (1 sachet) SOY LECITHIN FOAM

DIRECTIONS

Sl
HARISSA FOAM
1. Combine all the ingredients and the SOY LECITHIN in a flat-bottomed rectangular
bowl.
2. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and
let sit for 5 minutes. Add the SOY LECITHIN to
the liquid preparation
3. Scoop off the foam with a spoon.

GUACAMOLE
1. Crush the avocado, garlic, oil, salt and pepper together. 45°
2. Add the cilantro and mix well.
EMULSIFICATION : TACO AND VOLATILE CHILI

SERVING SUGGESTION Incorporate air bubbles

into the solution

Fill a taco with the guacamole and sour cream and garnish with the harissa foam.

Scoop off the foam and serve

124
 SALMON AND ITS THREE FOAMS

INGREDIENTS DIFFICULTY
PREP TIME 20 MIN
REST TIME 5 MIN
SOY SAUCE FOAM SALMON TARTARE
Soy sauce ⅔ cup (160 ml) Salmon, chopped 7 oz (200 g)
Water ⅓ cup (80 ml) Green onion, chopped ½
Garlic, chopped ½ clove ADDITIVE Sl
LEMON FOAM Chives, chopped 1 tbsp (15 ml)
Vegetable oil 2 tbsp (30 ml)
Lemon juice ¾ cup (180 ml) Salt to taste
Water ¼ cup (60 ml) Pepper to taste
Wasabi paste 1oz (30 g)
GINGER FOAM TOOL

Marinated ADDITIVE
ginger brine ½ cup (120 ml) SOY LECITHIN 3 x 2 g (3 sachets)
Water ⅓ cup (80 ml)
TIPS & TRICKS P. 52

DIRECTIONS
SOY LECITHIN FOAM
SOY SAUCE FOAM
1. Combine the soy sauce, water and 2 g (1 sachet) of the SOY LECITHIN in a flat-bottomed
rectangular bowl.
2. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit
for 5 minutes.
3. Scoop off the foam with a spoon.

Sl
LEMON FOAM
1. Combine the lemon juice, water and 2 g (1 sachet) of the SOY LECITHIN in a flat-bottomed
rectangular bowl.
2. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit Add the SOY LECITHIN to
for 5 minutes. the liquid preparation

3. Scoop off the foam with a spoon.

GINGER FOAM 45°

EMULSIFICATION : SALMON AND ITS THREE FOAMS

1. Combine the brine, water and 2 g (1 sachet) of the SOY LECITHIN in a flat-bottomed
rectangular bowl.
2. Using a hand blender, incorporate air bubbles into the solution for 3 to 4 minutes and let sit
for 5 minutes.
3. Scoop off the foam with a spoon.

SALMON TARTARE Incorporate air bubbles

into the solution
1. Mix all ingredients together. If prepared in advance, store in a closed container in the fridge.

SERVING SUGGESTION
Serve the tartare along with the three foams and decorate with pea-sized wasabi spheres
created by rolling the paste between the palms of your hands. Scoop off the foam and serve

126
 SUSPENDED ENERGY

DIFFICULTY
PREP TIME 15 MIN
INGREDIENTS REST TIME 30 MIN

SUSPENDED RED BULL

Red Bull 1 cup (235 ml)
Pineapple, cut into a brunoise 1 tbsp (15 ml)
ADDITIVES Xg Sl

VANILLA FOAM
Water 1 cup (235 ml)
Sugar 0.5 oz (15 g) TOOL
Vanilla extract 6 drops

ADDITIVES
XANTHAN GUM 0.5 g (½ sachet)
SOY LECITHIN 2 g (1 sachet) TIPS & TRICKS P. 52

SOY LECITHIN FOAM

DIRECTIONS
SUSPENDED RED BULL
1. Measure ½ cup (120 ml) of the Red Bull. Using a hand blender, incorporate the
XANTHAN GUM. Let sit for 30 minutes.
2. Stir in the pineapple and remaining Red Bull delicately, just before serving.

Sl
VANILLA FOAM
1. Combine all the ingredients and the SOY LECITHIN in a flat-bottom rectangular bowl.
2. Using a hand blender, incorporate air bubles into the solution for 3 to 4 minutes and
let sit for 5 minutes. Add the SOY LECITHIN to
the liquid preparation
3. Scoop off the foam with a spoon.

45°

SERVING SUGGESTION
EMULSIFICATION : SUSPENDED ENERGY

Serve the Red Bull mixture in a clear glass and top it off with the vanilla foam.

Incorporate air bubbles

into the solution

Scoop off the foam and serve

128
 BEET MERINGUE CANAPÉ

DIFFICULTY
PREP TIME 20 MIN
INGREDIENTS REST TIME 10 MIN

BEET MERINGUE
Canned beet 1
Beet brine ¾ cup (180 ml)
ADDITIVES Mc Xg Aa

ORANGE JELLY
Orange juice ¾ cup (180 ml)
Green apples, sliced 1.05 oz (30 g) TOOL
Feta cheese 1.05 oz (30 g)

ADDITIVES
METHYLCELLULOSE 2 g (0.07 oz)
XANTHAN GUM 0.5 g (½ sachet) TIPS & TRICKS (1) P. 22
AGAR-AGAR 2 g (1 sachet)

METHYLCELLULOSE MERINGUE
DIRECTIONS

Xg
BEET MERINGUE

c
M
1. In a cylindrical container, use a hand blender to incorporate the canned beets,
METHYLCELLULOSE and XANTHAN GUM into the beet brine.
2. Pour the preparation into the bowl of a mixer. Using the mixer’s whisk attachment,
whip the mixture for 10 minutes as you would for a meringue.

ORANGE JELLY (1)

Add the MÉTHYLCELLULOSE and
XANTHAN GUM to the preparation
1. In a saucepan, bring the orange juice and AGAR-AGAR to a boil and continue boiling
for 2 minutes. Remove from the stove and let sit for 5 minutes.
2. Pour the mixture onto a rectangular plate or a small baking sheet and refrigerate for
10 minutes.
3. Using a knife, cut the sheet of gelified orange juice into rectangular pieces.
EMULSIFICATION : DEEP MERINGUE CANAPÉ

SERVING SUGGESTION
Mix well using
Garnish a slice of orange jelly with feta and apple slices and top it off with the beet a hand blender
meringue.

Whip for 10 minutes using

a mixer’s whisk attachment

130
 PASSION SPONGE

DIFFICULTY
PREP TIME 30 MIN
INGREDIENTS REST TIME 1 HOUR

Passion fruit juice 1¼ cups (300 ml)

Fresh passion fruits 3
ADDITIVES Mc G
ADDITIVES
METHYLCELLULOSE 4 g (0.15 oz)
COLD SOLUBLE GELATIN 8 g (2 sachets)
TOOL

DIRECTIONS
1. In a cylindrical container, use a hand blender to incorporate the METHYLCELLULOSE
into half of the passion fruit juice. Refrigerate for 1 hour or until the preparation has
cooled down to 37.4°F (3°C).
2. Using a hand blender, incorporate the COLD SOLUBLE GELATIN into the rest of the
passion fruit juice. Let sit for 10 minutes. METHYLCELLULOSE MERINGUE
3. Preheat the oven to 176°F (80°C).
4. Let the refrigerated juice preparation sit on the counter for 30 minutes or until it
warms up to a 57.2°F (14°C).
5. Pour the preparation into the bowl of a mixer. Using the mixer’s whisk attachment,
start whipping the mixture. As the foam starts forming, progressively start adding the

G
M
mix of juice and cold soluble gelatin. Continue whipping for 10 minutes.
6. Pour the preparation onto a parchment-paper-lined baking sheet. Spread a 1 inch
(3 cm) thin layer of the preparation using a spatula. Let dry in the oven for at least
1 hour.

Add the METHYLCELLULOSE to one half of the

preparation and the COLD SOLUBLE GELATIN to
the other half.

Refrigerate the METHYLCELLULOSE mixture

SERVING SUGGESTION then, let it come back to room temperature

Let the COLD SOLUBLE GELATIN mixture sit

for10 minutes
Once dried, cut into cubes and serve with a spoonful of fresh passion fruit.
EMULSIFICATION : PASSION SPONGE

Whip the METHYLCELLULOSE mixture

Gradually add the COLD SOLUBLE GELATIN mixture

to the METHYLCELLULOSE one while whipping

132
 PEACH PAPER

DIFFICULTY
PREP TIME 30 MIN
INGREDIENTS REST TIME 1 HOUR 30 MIN

Peach juice 1¼ cups (300 ml)

ADDITIVES
ADDITIVES Mc G
METHYLCELLULOSE 4 g (0.15 oz)
COLD SOLUBLE GELATIN 8 g (2 sachets)

TOOL

DIRECTIONS
1. In a cylindrical container, use a hand blender to incorporate the METHYLCELLULOSE
into half of the peach juice. Refrigerate for 1 hour or until the preparation has cooled
down to 37.4°F (3°C).
2. Using a hand blender, incorporate the COLD SOLUBLE GELATIN into the rest of the
peach juice. Let sit for 10 minutes.
METHYLCELLULOSE MERINGUE
3. Preheat the oven to 176°F (80°C).
4. Let the refrigerated juice preparation sit on the counter for 30 minutes or until it
warms up to a 57.2°F (14°C).
5. Pour the preparation into the bowl of a mixer. Using the mixer’s whisk attachment,
start whipping the mixture. As the foam starts forming, progressively start adding the
mix of juice and cold soluble gelatin. Continue whipping for 10 minutes.

G
M
6. Pour the preparation onto a parchment-paper-lined baking sheet. Spread a thin layer
of the preparation using a spatula. Let dry in the oven for at least 1 hour.

Add the METHYLCELLULOSE to one half of the

preparation and the COLD SOLUBLE GELATIN to
SERVING SUGGESTION the other half.

Refrigerate the METHYLCELLULOSE mixture

then, let it come back to room temperature
Once dried, cover the peach sheet with a second layer of parchment paper. Use a rolling
Let the COLD SOLUBLE GELATIN mixture sit
pin to flatten it out, then cut it into rectangular pieces. for10 minutes
EMULSIFICATION : PEACH PAPER

Whip the METHYLCELLULOSE mixture

Gradually add the COLD SOLUBLE GELATIN mixture

to the METHYLCELLULOSE one while whipping

134