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A group of natural fats and acids used as an emulsifier.
Lecithin is also commercially produced. Commercial lecithin, most commonly derived as a by-product of soybean flour and soybean oil production, is purified and non-allergenic for people with soybean allergies. Lecithin can also be obtained from sunflowers, corn, rapeseed, and peanuts.
Lecithin is used in the preparation of many food products such as baked goods, chocolate, salad dressing, ice cream, and mayonnaise. Humans can completely metabolize lecithin so it is well tolerated when ingested. It's found in so many prepared foods because of its ability to act as an emulsification agent. Emulsifiers help bind oil and water together and keep fats from separating, so it's added to a wide variety of creamy foods with a high oil content. For example, lecithin can keep a candy bar held together by keeping the cocoa solids and the cocoa butter attached to each other and stable. Without it, chocolate just wouldn't have that creamy, velvety texture.
Storage Conditions: Dry and cool (68- 72F, 20- 22C)
Ingredients: Lecite Powder, Soy Lecithin