Molecular Emulsification

Molecular emulsification is a technique of modern cuisine that allows liquids which normally do not mix (for example, oil and water) to be combined into stable uniform systems, and also aromatic liquids to be turned into ultra-light airy foams. The basis of the method is emulsifiers, substances that stabilise the boundary between phases.

The most popular tool here is soy lecithin, a natural emulsifier. By adding a little lecithin to an aromatic juice, stock, or infusion and blitzing the liquid with an immersion blender at the surface, the cook obtains a stable weightless foam — the so-called “air”. This foam carries a clean concentrated flavour and lends a dish a striking light texture and volume, while barely altering the flavour balance. With other emulsifiers (such as sucrose esters) warm foams and stable emulsion-sauces are created that do not separate. Molecular emulsification is the scientific understanding of an ancient culinary principle (think of mayonnaise or hollandaise), raised to a level where from almost any liquid a weightless “air” with its flavour can be made.