Emulsifier, Food Additive | Vegan Vegetarian Gluten Free

Soy Lecithin

Phosphatidylcholine (primary component, from soy) Allergens: Soy
Soy Lecithin

Sourcing & Taxonomy

  • Family Glycine max
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Soybeans

The Forktionary Angle

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Definition

A natural emulsifier and stabilizer derived from soybeans, widely used in food to bind ingredients, improve texture, and extend shelf life. Available as liquid or granules.

Sensory Profile

TasteNeutral, Mildly nutty
TextureGranular, Viscous (liquid form)
AromaMild, Oily
AcidityLow

Technical Metrics

Nutrition Facts

Per 7g (1 tbsp granules)
Calories850 kcal
Total Fat95 g
Saturated Fat15 g
Trans Fat0 g
Cholesterol0 mg
Protein0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium25 mg
Iron0.5 mg
Potassium25 mg

Chef’s Secret

Soy lecithin can dramatically improve the texture and mouthfeel of vegan cheeses and sauces, giving them a creamier, more homogeneous consistency.

Substitutions

Best Match

Sunflower Lecithin

1:1

Allergen-free alternative to soy, performs similarly as an emulsifier and stabilizer.

Egg Yolk

1 egg yolk for 1 tbsp lecithin

Natural emulsifier, but introduces animal product, flavor, and cholesterol.

Mustard Powder

1:1

Natural emulsifier in dressings and sauces, especially for oil-in-water emulsions, but adds mustard flavor.

Xantham Gum

1/4 to 1/2 amount

Primarily a thickener and stabilizer, provides some emulsion stability but not a true emulsifier.

Buying Guide

Choose organic or non-GMO soy lecithin if concerns exist about genetically modified soybeans.

Flavor Pairings

Chocolate Baked Goods Dressings Sauces Ice Cream