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WTF – Soy Lecithin? Baking, Foaming, Dressings, Oh My!
You’re the master of multi-tasking and wearing all the hats in the kitchen. Meet your new best friend – soy lecithin – the ingredient that works as hard as you do.
Soy Lecithin is the multi-functional emulsifier that will level up your recipes from dressings to foams to baked goods. Check out a lesson on lecithin… in this week’s WTF.
Product Links:
Soy Lecithin Powder
Liquid Soy Lecithin
Druids Grove Soy Lecithin Powder (non-GMO)
Recipe Links:
Autumn Apple Cider Rolls
Funny Honey (of mine) Balsamic Dressing
About ‘We Transform Food’
We Transform Food is a weekly series from Modernist Pantry exploring cool ingredients and gadgets that can help any chef transform food into more memorable experiences.
22 Comments.
Hi there,
Can you tell me the difference between soy lecithin in its liquid vs granule form?
We don’t recommend granular lecithin for cooking because the granules are too big to dissolve evenly in most dishes. Liquid soy lecithin has a very high viscosity and can be more difficult to handle than the powdered version but works great in emulsifying liquids and keeping them together.
But what if granule is the only option? Is there a conversion ratio we could use?
granules will not disperse sufficiently to work. You’re better off grinding up your granules in a blender to make them a fine powder.
Can soy lecithin powder be used in donut glazes, the simple powdered sugar and milk kind? Hoping this can help the glaze to not crack as quickly as it sets since I heard this is from the moisture loss of the glaze :(( if not soy lecithin powder, what else would you recommend?
We haven’t done a glaze but if you want to try soy lecithin try liquid soy lecithin.
Hi! I have a recipe with soy lecithin granules. Should I put the same quantity of soy lecithin in powder form (which is the one I was able to find)? Would it work the sam?
We recommend grinding up your granules into powder. Adding granules instead of powder will likely lead to just large clumps of soy lecithin in whatever you’re making.
If a recipe calls for liquid lecithin how do you convert to powdered?
You can’t really since they have very different properties.
can I add this in donut glaze (powdered sugar+milk) so it doesnt crack since it’s from the moisture loss of the glaze? if not, what else can be used?
You may want to try Pure-Cote
I find when I grind the granules, they still clump together! I’ve tried dissolving them first in liquid, but then they still clump…..
We do recommend specifically getting soy lecithin powder for this exact reason. Dissolving granules in liquid will not work.
I’m converting an recipe for homemade Baileys Irish cream the original calls for 4 eggs for body. I’m thinking of using lecithin. I’d probably blend it with the alcohol to dissolve it then blend in the remaining ingredients. Thoughts/suggestions
You can try our Irish Cream recipe, there are no eggs. You can try lecithin but we think PGA is better for the mouthfeel.
Hi there,
Can I keep the soy lecithin powder in the fridge once the pack is opened ? I live in a very humid country where temps are around 32-35 C daily and humidity is around 75-90%. Thanks in advance.
yes as long as it’s sealed tight you can store it in the freezer or refrigerator.
How much soy lecithin per cup of flour in a bread machine
How much liquid soy lecithin per 100 ml of salad dressing (100 ml of oil and vinegar)?
I bought your Soy Lecithin Powder to add to my yeast breads. Will this also work with Sourdough breads? If so, do I need to make any adjustments to the recipe for Sourdough loaves?
no adjustments are needed!