Soy Lecithin - to emulsify pressure cooked Tonkotsu Ramen?

I want to use soy lecithin to emulsify the fat into ramen after the stock has been pressure cooked. Is this the best emulsifier for the job? And if so what percentage soy lecithin to stock would you use?

Cheers

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Theo_9282

Cheers, I'm going to order some today, anyone have a good source for this sort of thing in the UK?

tk617453_11763

Hey, how are you?

I recently made it, but adding xantham gum imparted a weird taste on it,

I was wondering if they was any other way?

Lennard__34626

Agree with the liquid lecithin suggestion, Liquid for stuff like vinaigrettes, powder for foams

tk617453_11763

Ah I get it! LIQUID soy! thanks.

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