Soy Lecithin Powder 50 g Texturestar

SKU: 152128 | Texturestar

Soy Lecithin Powder is a food additive used as an emulsifier. Extracted from soybeans it stabilises and emulsifies sauces and aerated preparations like whipped cream from a dispenser. It's used in modernist cooking to make foam sauces last longer. Add it to fruit juice to make a simple dessert foam sauce. It also used to control sugar crystallization, improve chocolate flow, and to create a homogenous mixing of ingredients in salad dressings.

GMO Free GMO Free
Origin: China China
More than 50 Years of Specialty Food Sourcing Experience  
MSRP:

US$ 9.56

    Quantity:
    Your price:

    US$ 9.10 9.1 USW

    7.90 CA$

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    Ingredients

    Soy lecithin

    Shipping

    Course

    • ONE QUALITY INGREDIENT – Our soy lecithin powder is 100% food grade, powdered soy lecithin derived from soybeans. This makes it so that you can be confident that there are no preservatives or extra ingredients that you didn’t sign up for. Vegan and vegetarian friendly.
    • EFFECTIVE EMULSIFYING AGENT – Soy lecithin powder is one of the best emulsifying agents, and is great at helping oil and water stay together in food. This makes it particularly useful for making salad dressings, gravies, nut butters and spreads.
    • CONVERT LIQUIDS TO FOAMS – Soy lecithin powder is used in molecular gastronomy to prepare light and fluffy foams or airs, converted from juices and watery liquids.
    • USE AS CHOLINE SUPPLEMENT – Soy lecithin powder has a very high level of choline, making it a good method of supplementation. With its tasty light nutty and buttery taste it blends seamlessly in smoothies, juices, oatmeal, cereal, yogurt, salads, soups… the possibilities are nearly endless.
    • PLETHORA OF OTHER USAGES – Outside of the above uses, soy lecithin powder can also prevent crystallization in chocolate and other sweet confections, improve consistency in a batter and add texture and moisture to baked goods and breads.


    Soy Lecithin Powder is a food additive used as an emulsifier. Extracted from soybeans it stabilises and emulsifies sauces and aerated preparations like whipped cream from a dispenser. It's used in modernist cooking to make foam sauces last longer. Add it to fruit juice to make a simple dessert foam sauce. It also used to control sugar crystallization, improve chocolate flow, and to create a homogenous mixing of ingredients in salad dressings.

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