Pure Liquid Soy Lecithin Food Grade: Better Than Lecithin Granules as an Emulsifier Providing a Smoother and Larger Volume Finished Dough
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Product Details
- Liquid soy lecithin comes in an easy-to-use, mess-free, unbreakable squeeze bottle.
- This natural food grade fatting and emulsifying agent can be used in dough to provide a smoother, higher volume finished dough, and it also helps to evenly distribute ingredients in the dough.
- In confectionery, it reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate, improves the shelf life of some products.
- It aids in the even mixing of ingredients when added to salad dressings, juices, and sauces.
- Add it to melted dark chocolate or milk chocolate for a silky smooth texture. A professional home-to-home recipe is needed!
| Manufacturer | Fast Easy Bread |
| Brand | Fast Easy Bread |
| Product Benefits | Smoothening |
| Item Form | Liquid,Granule |
| Diet Type | Vegan |
| Dosage Form | Liquid |
| Allergen Information | Soy |
| Material Feature | Vegan |
| Unit Count | 8 Fl Oz |
| Is Discontinued By Manufacturer | No |
| Special Ingredients | Soy Lecithin |
| Specific Uses For Product | Emulsifier, Bread Making, Edibles |
| Package Dimensions | 6.9 x 2 x 2 inches (17.5 x 5.1 x 73.1 cm); 8.78 Ounces (248.91 grams) |
Product Description
| Overview |
Fast Easy Bread Liquid Soy Lecithin is a food grade natural emulsifier. This fat substitute helps two or more ingredients mix or emulsify that typically don't want to be combined. For example, yeast with sugar, flour and water or cocoa powder and butter or oil and vinegar for salad dressings. Plus, the liquid lecithin blends much smoother and avoids clumping like lecithin powders or granules. This Lecithin will take a recipe from homemade to professionally homemade. Baking: Lecithin can help in recipes for baking breads and other baked goods like cinnamon rolls and pizza. It helps improve the elasticity of the dough, which will enhance the product and make the finished goods be more chewy and light. Lecithin is also an antioxidant and enhances the stability of vitamins in baked goods. In addition, lecithin is often present in vegan or low fat cooking as an alternative to fat in baked goods, and it improves moisture and texture at the same time. Lastly, when baking cookies, adding lecithin helps create smooth, easily formed dough. The cookies made with lecithin remain pleasantly crumbly and it may even be possible to reduce the fat content in your cookie recipe. Lecithin also retards the oxidation of fat so cookies will stay fresh longer! <p class="a-text-bold">Margarine, Mayo & Butter:Lecithin can be added as an anti-spattering agent for shallow frying. Spattering during frying is caused by the explosion of water droplets as it is released from the emulsion or mixture. When you use liquid lecithin, the ingredients will coalescence and become bigger keeping them from spattering so much. <p class="a-text-bold">Other:This can also be used for lotions, conditioners, and cosmetics. It has moisturizing properties and is a softening and soothing agent. <p class="a-text-bold">Click on the Add to Cart button to get yours today! |
Customer Questions & Answers
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Question: Good for making butters?
Answer: Works awesome for making canna butter -
Question: Hello I'm looking for the best emulsifier to use when making beauty products that have more oils/butters than it does water- would this be a good one?
Answer: I wise BTMS-50 this is good when your using butters like Shea mango cocoa butters and like lotions you can use the BTMS-50 or an emulsifier called cetyl alcohol. I hope this help -
Question: Can this be used in making foams and airs for molecular gastronomy?
Answer: Y -
Question: Is this product made using chemicals such as hexane or acetone?
Answer: If you just put oil and water in the bread, that doesn't mix together that well either. I just mix the soy lecithin with an equal amount of olive oil then rapidly agitate that with the water. It gives some distribution, but truthfully, I don't see much difference, with or without the soy lecithin. I tried it several times but gave up on using it. It's expensive and doesn't seem to do much. Just add olive oil. -
Question: Is this good for vegan mayonnaise?
Answer: I would go with sunflower lecithin. The soy is made with some harsh stuff. -
Question: Can it be used to make gummy bears or other gummy candies?
Answer: Have no idea. I use it to mix half and half with veg oil to grease my bread pans; I grind my own wheat to make whole wheat bread which is very sticky. Plain veg oil just doesn't keep it from sticking to the pans. However, if you mix it with lecithin oil, the loaves just drop out easily. Read about this trick from an old bakery owner. No longer do I have to use awful Crisco. -
Question: For key lime pie, can this replace egg yolks ini a recipe? How much equals one egg yolk?
Answer: I do not think so. This is simply pure lecithin, 100%. Egg yolks do contain lecithin, but only to the extent of 9%. The remaining 91% of egg yolk is composed of fats, proteins, carbs and water. You need to determine what is the purpose of the egg yolk in your specific recipe: binder, thickener, leavening, flavoring, or some combination of these. Then you can choose one of a bunch of different substitutes. As a general yolk substitute, I have used ground flax seed meal (not whole flax seeds) with a bit of water -
Question: Is it gluten free?
Answer: Yes liquid soy lecithin is gluten free. The only ingredient is soy lecithin. Hope that helps! -
Question: Is this good for baking cakes?
Answer: In a word, yes. I use this primarily with breads and muffins, but it is also suitable for cake baking. It is far easier to disperse in a batter than the finely powdered dry lecithin!
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Pure Liquid Soy Lecithin Food Grade: Better Than Lecithin Granules as an Emulsifier Providing a Smoother and Larger Volume Finished Dough reviews by customers