Lecithin: A Clean Label Emulsifier

There’s a lot of emulsifiers out there. All have their different strengths and shortcomings. But one our industry needs now is a clean label one—lecithin. It’s one of the most common emulsifiers used in the baking industry and it's a versatile one.

Your lecithin source matters

Lecithin is found naturally in many foods, with the most common sources being eggs and soybeans. This is why it works for clean label. However, concern of GMOs has made many bakers search for alternative sources. Plant-based lecithin, such as sunflowers, is a popular choice.

A few lecithin facts:

• It is optimal at a pH level over 4.0. 
• It will disperse best in warm or room temperature liquid. 
• For mixing ratios, a concentration of around 2% (dry flour weight) is best for optimal baked goods texture. When creating airs or froths, use a concentration between 0.2 to 1.0%.
• Lecithin will often be clumpy when first added to the recipe, so mixing is important. 

How is lecithin made? Find out!

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