An oil-like extract from soybeans used to preserve, emulsify and moisturize foods. Many candy makers look for lecithin as an emulsifier in real chocolates, caramel and taffy. Combined with vegetable oils it can be used instead of high-calorie oils for greasing pans and sauteing food.ideal for making fatty or non-fatty air, such as fruits, cheese serums, oil, etc.
Lecithin can be used to thin chocolate. It is more cost effective than cocoa butter and less is needed for similar results. Usage recommendation is 0.25 - 0.50% lecithin per total batch. Too much lecithin can have the reverse effect and cause chocolate to thicken. Can also be used to control sugar crystallization.
Lecithin is often used in bread making as a dough conditioner and mild preservative. Usage recommendation is 2 to 3 teaspoons for every 3 cups of flour.