Lecithin Granules

Golden-brown granules of lecithin, derived primarily from sunflower or soy. They have a light, nutty flavour and dissolve into liquid rather than sitting in it, which is the point of them: lecithin is an emulsifier, and it holds fat and water together in mixtures that would otherwise split.

The granules pour freely and have a mild, slightly nutty taste that disappears into most recipes. In baking they are used to give a finer crumb and a softer texture to cakes and breads, and in home kitchens they help keep dressings, sauces and melted chocolate from separating.

How to use it

In the kitchen they go into smoothies, baked goods and anything that benefits from a smooth, well-blended texture, and they can serve as a fat replacer, keeping the consistency and mouthfeel of a lighter recipe. Beyond cooking, lecithin is used in skincare and hair care making as a natural emulsifier that improves the texture of creams, lotions and serums. Technique tip: let the granules stand in the liquid for a few minutes to soften before blending. Hitting them straight away with a blender leaves gritty specks that will not break down afterwards.

Details

Also known as

Soy Lecithin, Sunflower Lecithin, Soya Lecithin, Phosphatidylcholine, PC