Soya Lecithin

 in particular, is extracted from soybeans and often used as an emulsifier. Soy lecithin is composed of choline, fatty acids, glycerol, glycolipids, phospholipids, phosphoric acid and triglycerides. … serve as a source of choline.

APPLICATION

In foods, lecithin provides about a dozen functions, including as an emulsifier, as a wetting agent, for viscosity reduction, as release agents, and for crystallization control. Lecithin also provides functions in numerous industrial applications as well. By 1940, the U.S. lecithin industry was well established.

PROPERTIES

Soy lecithins are important emulsifiers used in the food, feed, pharmaceutical, and technical industries

DIRECTIONS FOR USE

To make a lecithin foam, take a flavorful liquid and whisk or blend in the lecithin. It is typically used at a 0.25% to 1.0% ratio by weight, so for every 100 grams of liquid, 0.25 to 1 gram of soy lecithin would be used. Most liquids can be kept at this stage for several hours.

PACK SIZE: 20/25/200 L.