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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.
Comments (17)
January 3, 2020 8:27 pm
Hi there,
Can you tell me the difference between soy lecithin in its liquid vs granule form?
January 3, 2020 8:47 pm
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.
May 17, 2020 5:36 pm
But what if granule is the only option? Is there a conversion ratio we could use?
May 18, 2020 10:22 am
granules will not disperse sufficiently to work. You’re better off grinding up your granules in a blender to make them a fine powder.
August 30, 2020 4:26 am
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?
September 12, 2020 10:51 am
We haven’t done a glaze but if you want to try soy lecithin try liquid soy lecithin.
December 3, 2020 10:23 am
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?
December 8, 2020 8:44 am
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.
August 30, 2020 1:38 pm
If a recipe calls for liquid lecithin how do you convert to powdered?
September 14, 2020 11:12 am
You can’t really since they have very different properties.
August 30, 2020 3:44 pm
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?
September 14, 2020 11:12 am
You may want to try Pure-Cote
December 16, 2020 8:48 am
I find when I grind the granules, they still clump together! I’ve tried dissolving them first in liquid, but then they still clump…..
December 27, 2020 2:30 pm
We do recommend specifically getting soy lecithin powder for this exact reason. Dissolving granules in liquid will not work.
December 16, 2020 9:21 pm
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
December 27, 2020 2:27 pm
You can try our Irish Cream recipe, there are no eggs. You can try lecithin but we think PGA is better for the mouthfeel.
February 4, 2021 12:01 pm
How much soy lecithin per cup of flour in a bread machine