Using Lecithin in Food and Chocolate Making
Question
I would like to use the Lecithin products listed on the website for making food, specifically desserts like chocolate. Can the following products be used in food?
Lecithin Oil (Soybean, 60% Phopholipids)Lecithin Granule (Soybean, 97% Phopholipids, Light Color)
If they can be used for making chocolate, how should they be mixed into the formulation?
Answer
Information about Lecithin for Food Use
Regarding your question about using Lecithin in food, specifically for making desserts like chocolate, the Lecithin products available, such as Lecithin Oil (Soybean, 60% Phopholipids) and Lecithin Granule (Soybean, 97% Phopholipids, Light Color), are derived from soybean and are used in dietary supplements. This indicates they are suitable for consumption.
Lecithin is a common ingredient in food, widely used as an emulsifier. In chocolate making, it helps to improve texture, viscosity, and stability, preventing cocoa butter from separating and giving the chocolate a smoother consistency. It is typically added during the conching process.
While these products are suitable for food use as emulsifiers, specific usage rates can vary depending on the recipe and desired outcome. It's generally recommended to follow standard chocolate making guidelines or recipes that include lecithin.
Unfortunately, I cannot provide information about the website's reopening date after the New Year or when shipping will resume, as my function is limited to providing product information.
