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3 Ways to Use Soy Lecithin

In recent years, advances have been made in the extraction of lecithin from plant compounds. Soy lecithin is the most well known because of the benefits it provides to the body, It’s a fat that’s always been used in the kitchen, but it’s been extracted directly from foods by organic soya lecithin Powder manufacturers.

Cooking and baking with soy lecithin contain various nutrients, including the essential fatty acid linoleic acid, choline, and inositol. Choline and inositol are necessary components of cell membranes that contribute to cell growth and function. Linoleic acid is a polyunsaturated omega-6 fatty acid that supports heart health.

Another essential health benefit to consider is that phospholipid levels in the brain may decline with age, so supplementing with a high-quality Lecithin formula may be necessary.

Aside from its health benefits, soy lecithin is extremely useful in the kitchen. Although soy lecithin is most commonly used in liquid form, it can also be found in granule and powder forms. Because it attracts water and fat, soy lecithin is extremely useful in baking and cooking.

Here are some fantastic things that a small amount of soy lecithin can accomplish, as organic soya lecithin Powder manufacturers stated.
  • Lecithin is a naturally occurring preservative.
  • Lecithin is an emulsifier that aids in the binding of foods.
  • Lecithin aids in the stabilisation of mixtures such as dressings.
  • Lecithin is suitable for use with foods of any temperature.
  • Lecithin begins to work immediately.
  • Lecithin can be used to replace certain fats in recipes.

Here are three simple ways to incorporate soy lecithin into cooking and baking.

Egg Substitute

If you need more proof of how beneficial lecithin is, consider the egg yolk: egg yolks contain 10-20% lecithin and are frequently used to bind ingredients together in baking. Soy lecithin is a plant-based alternative for those who do not eat eggs or limit their consumption of animal products.

  • Soy lecithin can be used to replace eggs in two ways:
  • 1 egg is made by combining 12 tablespoons of lecithin granules, 12 tablespoons water, and 1 teaspoon baking powder.
  • Another option for egg replacement is to use 1 tablespoon (14 grams) of soy lecithin powder in your recipe. This is equivalent to one egg.
Conditioner For Dough

In baked goods, soy lecithin acts as an emulsifier. Using soy lecithin in baking dough results in a softer and more refined product.

  • Add 12 to 1 teaspoon of lecithin granules for every cup of flour in a recipe to use as a dough conditioner.
  • Simply dissolve the soy lecithin in the liquid ingredients and proceed with the recipe as usual. You can adjust the amount of soy lecithin to achieve the desired texture and flavour.
Emulsion Stabilisers

In the kitchen, emulsion refers to the process of combining ingredients that do not mix easily, such as oil and water. Soy lecithin stabilised emulsions such as dressings and other liquids by holding ingredients together. Oil and vinegar do not mix well when making a vinaigrette dressing because their molecular structures repel each other. As a result, vinaigrettes must be shaken before use. Adding soy lecithin to your vinaigrette recipe helps to keep the oil and vinegar together. In addition, according to organic soya lorganic soya lecithin Powder manufacturers,ecithin Powder manufacturers, the amount of liquid soy lecithin in the vinaigrette should be about 1% of the total weight.

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