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Made from soy beans leftover after the production of soy milk, Lecithin is used in the food industry as an emulsifier. In chocolate it is used to bind the ingredients and control sugar crystallisation.
Lecithin can also be used as a foaming agent when incorporated with a liquid using a whisk or hand blender.
Foams – 4-7gm/L,
Pastry Enhancer – 2.2%
Will not work with a ph below 5.5 or with alcohol. 100% from plant sources (soy), suitable for vegans and gluten free.