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From Soy Lecithin to Gellan Gum, no technical chef can live without his emulsifiers for molecular cooking. These emulsifiers for sale hold foods together and prevents them from falling apart, especially jellies, icings and puddings, a must for creating spheres and caviars.
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Lecite - Soy Lecithin
from France by Cuisine Tech
An emulsifier for baking and cooking.
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