Description

Soy lecithin (liquid form) is a natural emulsifier derived from soybeans. It’s commonly used in food, cosmetics, and supplements. Here’s a quick overview:

✅ What It Is

A mixture of phospholipids extracted from soybeans.

Naturally oily and viscous in liquid form.

Often used to blend ingredients that normally don’t mix (like oil and water).

✅ Common Uses

Food industry

Improves texture and shelf life

Used in chocolate, baked goods, margarine, dressings

Cosmetics & skincare

Acts as an emollient and stabilizer

Helps deliver active ingredients deeper into the skin

Supplements

Source of phosphatidylcholine for brain/liver support

✅ Benefits

Helps prevent ingredient separation

Adds smoothness and consistency

Can support brain and liver health when consumed as a supplement

❗Things to Note

Generally considered safe, even for most people with soy allergies (because it contains little to no soy protein), but sensitive individuals should check labels.

Available in liquid, granules, or powder—liquid is easiest to mix into oils.

⭐ 1. For Cooking & Baking
➤ As an emulsifier (mixing oil + water)

Use it when making:

Homemade chocolate

Nut butters

Salad dressings

Sauces

How much:
➡️ 0.3%–1% of the total recipe weight
(Example: For a 500 g recipe, use 1.5–5 g lecithin)

How to use:

Warm it slightly if it’s thick.

Mix into the fat/oil phase first.

Add the oil-lecithin mixture to your water phase and blend.

⭐ 2. For Homemade Chocolate

Helps reduce viscosity and makes chocolate smoother.

How much:
➡️ 0.3–0.5% by weight.

How to use:

Melt your cocoa butter and chocolate mass.

Stir in the liquid lecithin at the end of melting.

Mix well until fully blended.

⭐ 3. For Nut Butters (peanut, almond, etc.)

Prevents separation of oil and solids.

How much:
➡️ 0.5–1%

How to use:

Add lecithin to your oil or melted fat.

Blend into nut butter until smooth.

⭐ 4. For Bread & Baking Dough

Improves texture and shelf life.

How much:
➡️ 1 teaspoon per 3 cups (360 g) of flour

How to use:
Mix directly into the dough with the wet ingredients.

⭐ 5. For Cosmetic & Skincare Formulations

Acts as an emulsifier, stabilizer, and skin conditioner.

How much:
➡️ 0.5–5% depending on formula.

How to use:

Add lecithin to the oil phase of your lotion or cream.

Heat the oil phase to melt the lecithin (usually 60–70°C).

Blend with the water phase using a stick blender or homogenizer.

⭐ 6. For Drinks & Smoothies

Helps keep powders suspended and improve creaminess.

How much:
➡️ ½ teaspoon per 1 liter
Mix in and blend.

Tips for Using Liquid Soy Lecithin

It’s very thick—warming it makes it easier to measure.

Too much can make recipes gummy or sticky.

Start with small amounts and increase only if needed.