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 […]
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, […]
Would you like to know the difference between liquid and powder lecithin, and when to use each type? This article is a lecithin lesson illustrating the differences between these two forms of lecithin in making some favorite foods. We will discuss what lecithin is, the differences between liquid and powder lecithin, and whether they can […]
Soy lecithin is one of the most important emulsifiers for the pharmaceutical, paint, food, and feed industries. The world uses hundreds of thousands of tons of soy lecithin every year. The production of soy lecithin is a well-established but customer-specific process that provides just the right mix of the products from the manufacture of lecithin […]