Soy Lecithin Powder
Our Soy Lecithin Powder can be used as an emulsifier, because it is a substance capable of binding the fatty fractions in a stable way with any water-based liquid.
Stable Foams: Soy lecithin has the property of being able to emulsify water and air, creating real light clouds with any water-based liquid: juices, extracts, coffee, and whatever you want to use. This allows you to greatly enrich the dishes both from a visual and an aromatic point of view.
Smoothies: Soy lecithin helps reduce blood cholesterol levels since its ability to create an emulsion promotes the transit of fats in the blood, conducting cholesterol directly into the liver and preventing it from settling in the arteries.
Bakery: Soy lecithin is an emulsifier that binds proteins, starch, water and fats naturally contained in flour and therefore helps to make the gluten structure more elastic, and consequently, leavened doughs.
Dessert: 1 tablespoon (14 grams) of powdered soy lecithin is needed to replace a whole egg or egg yolk in most recipes.
Soy Lecithin E322
Nutritional – Typical values per 100g:
Energy: 788kcal/3244Kj
Protein: Protein Trace
Carbohydrates: 8g of which sugars 4g
Fibre: Fibre trace
Fat: 84g of which saturates 12g
Salt: 0.08g
Soy lecithin obtained from the processing of soy beans, is rich in choline, omega-3 and 6, inositol, phosphorus, calcium and iron.
It is used as an emulsifier, because it is a substance capable of binding the fatty fractions in a stable way with any water-based liquid.
Soy lecithin has an anti-cholesterol action, protects the liver, helps the nervous system and contributes significantly to health helping the cardiovascular system by acting on cholesterol levels.
The correct usage depends of final application and recipe.
Stable Foams: Soy lecithin has the property of being able to emulsify water and air, creating real light clouds with any water-based liquid: juices, extracts, coffee, and whatever you want to use. This allows you to greatly enrich the dishes both from a visual and an aromatic point of view.
Smoothies: Soy lecithin helps reduce blood cholesterol levels since its ability to create an emulsion promotes the transit of fats in the blood, conducting cholesterol directly into the liver and preventing it from settling in the arteries.
Bakery: Soy lecithin is an emulsifier that binds proteins, starch, water and fats naturally contained in flour and therefore helps to make the gluten structure more elastic, and consequently, leavened doughs.
Dessert: 1 tablespoon (14 grams) of powdered soy lecithin is needed to replace a whole egg or egg yolk in most recipes.
Soy Lecithin E322
Nutritional – Typical values per 100g:
Energy: 788kcal/3244Kj
Protein: Protein Trace
Carbohydrates: 8g of which sugars 4g
Fibre: Fibre trace
Fat: 84g of which saturates 12g
Salt: 0.08g
Soy lecithin obtained from the processing of soy beans, is rich in choline, omega-3 and 6, inositol, phosphorus, calcium and iron.
It is used as an emulsifier, because it is a substance capable of binding the fatty fractions in a stable way with any water-based liquid.
Soy lecithin has an anti-cholesterol action, protects the liver, helps the nervous system and contributes significantly to health helping the cardiovascular system by acting on cholesterol levels.
The correct usage depends of final application and recipe.
