Lecithin is a phospholipid, which is a class of lipids derived from fatty acids, aka a type of fat. This is a key ingredient used to emulsify and bind other ingredients together. This ingredient is safe to use for a smoother finished consistency in food and beverages. When used in foods, the typical kind of […]
The word lecithin was taken from the Ancient Greek word lekithos meaning “yolk” and it serves much of the same purpose. However, as a personal baker, you can find small bottles of lecithin granules made from 100 percent soybeans, as well as sunflower lecithin in soft gels. These are sold in the supplement section at […]
Sunflower lecithin is made from fatty substances in sunflowers, mainly sunflower seed, and its oil. The caloric ratio pyramid shows sunflower lecithin to be 93 percent fats and 7 percent carbohydrates, which supports this being a fatty substance. The fat comes from phospholipids extracted from seeds. This is one of the main reasons sunflower lecithin […]
Lecithin generally refers to a group of yellow-brownish fatty substances occurring naturally in plant and animal tissues, including human bodies. It comprises fatty acids that are a mixture of diglycerides of stearic, palmitic, and oleic acids linked to the choline ester of phosphoric acid. At National Lecithin, we wanted to know how to use lecithin […]
Soy lecithin is a food additive most of us consume every day. It is used to make ice cream creamier. It is an important ingredient in most “low fat” foods because it has a texture similar to fat without calories. It appears in lists of ingredients for foods as diverse as pudding cups, toaster waffles, […]