Soya lecithin is an emulsifier extracted from soybean oil. It occurs naturally in egg yolks, so acts as a replacement in recipes which need thickening, or where oils and water need emulsifying. Soy lecithin also stabilizes foams created by beating air into flavoured juices or purees.
Directly dissolve into liquids – a ratio of 6g of soy lecithin per litre creates stable foams. Use 1 to 5g per litre in biscuit making to help improve stability and shelf life.
Ingredients: Soya lecithin pure powder E322
