A Clean Label Emulsifier: Lecithin

If you have looked into or tried baking with a clean label, you know one of the challenges is finding a suitable emulsifier.

May I suggest, lecithin?

With natural, organic, and non-GMO lecithin products on the market, it’s easy to fit the requirements of a clean label. This is because lecithin is found naturally in many foods, such as eggs or soybeans. It can be used as a:

• Wetting agent
• Pan release agent
• Cake batter stabilizer
• Fat replacer

More good news:

Lecithin isn’t just a clean label solution, but a great ingredient for baked goods!

It will improve texture and color, help create light and fluffy foams, act as an accelerating agent and improve machinaeblity. Plus, it can help dough last through a deep freeze.

What is the best way to add it into your product? Read more on our lecithin page!

Science. Keep it clean!