I have Chinese recipes, mostly for cakes, that call for "emulsifier (S.P.). Does anyone know what that is?

I have a bilingual cookbook called Joy of Cooking: Make Your Own Pastry and this is where I'm finding this ingredient. Thank you!

Kim P
  • Posted by: Kim P
  • September 15, 2020
  • 3665 views
  • 2 Comments

2 Comments

Nancy
Nancy September 15, 2020
Surface perfectant. Helps in even dispersion of oil and water in a cake where they might have a tendency to separate. Often used in sponge cake recipes. Probably can find more info, recipe ideas on web.
 
Kim P.
Kim P. September 15, 2020
Thank you Nancy! Now that I know what the SP means, I can look up more info.
 
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