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Availability: In stock
Typically used for: foams and airs.
Origin: Extracted from soya beans.
Characteristics/applications: Strong emulsifier and stabilizer a mix that normally
would separate. Makes foams and airs like lemon, lime, soy, etc. Enhances
elasticity of flour based doughs.
pH tolerance; best at 4-7
Usage: 0.3-0.6%
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