Soy Lecithin

Culinary uses of granulated lecithin:

• An emulsifier is a substance that facilitates the formation of a homogeneous mixture when using two ingredients that are difficult to combine.
• It is also commonly found in whey proteins to improve their solubility. Low-fat protein isolates need a humectant to improve their mixing in water.
• It is ideal if you are making a recipe with whey protein isolate; your recipe will be much creamier, fuller and better textured.
• In addition to all these properties, this product is an excellent partial substitute for eggs and oils in baking.
• Thanks to its structure, the doughs ferment easily, the lecithin itself protects the yeast and increases the volume of the mixtures and, of course, makes the ingredients mix more easily and the solution homogeneous.

Soy Lecithin Granulated is a vegan food preparation, in granules, based on soy lecithin.

Granulated Soy Lecithin, isn't derived from genetically modified soy beans. This product is 100% GMO free.

Soy is a legume widely used in Asian cuisine because of its great natural taste and nutritional characteristics.

Lecithin is extracted from the soya bean matrix and is a great source of nutrients, which together with its nutritional properties make this product a perfect combination to enrich your dishes.

Soy lecithin is naturally composed of a wide variety of lipids including glycolipids and neutral lipids, but about 82% of its content is based on phospholipids:

• Phosphatidylcholine,
  
• Phosphatidylethanolamine,
  
• Phosphatidylinositol.

Mix 1 scoop (10g approx) in a drink or with food.

Soy lecithin.

Warnings

Store in a cool (below 25°C), dry and dark place. The scoop/product quantity equivalences (grams or milligrams) are indicative, as the density of powdered products may vary between flavours and batches. We recommend the use of a kitchen scale in cases where precise dosing is required.