Lecithin (Liquid)


An oil-like extract from soybeans used to preserve, emulsify and moisturize foods. 4 OZ.

  • Many candymakers look for lecithin as an emulsifier (make water and oil combine) in real chocolates, caramel and taffy.  
  • Lecithin can be used to thin chocolate. It is cheaper than cocoa butter and less is needed for similar results.   Usage recommendation is 0.25 - 0.50% lecithin per total batch.  Too much lecithin can have the reverse effect and cause chocolate to thicken.  It can also be used to control sugar crystallization.
  • Lecithin is also used in bread making as a dough conditioner and mild preservative.  Usage recommendation is 2 to 3 teaspoons for every 3 cups of flour.  
  • Combined with vegetable oils, lecithin can be used instead of high-calorie oils for greasing pans and sauteing food.

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