About Soy Lecithin

Louis Francois Soy Lecithin (E322) is a plant-based powdered emulsifier derived from non-GMO soybeans and standardized for consistent performance. Also known as soya lecithin, this light yellow to brownish powder is valued for its ability to emulsify, hydrate, and stabilize a wide range of food systems while improving product shelf life and structure.

It is rich in phospholipids and triglycerides, making it highly functional across bakery, chocolate, confectionery, and modern culinary applications. Unlike non-standardized or lower-grade alternatives, Louis Francois Soy Lecithin dissolves more easily, integrates more smoothly, and delivers more reliable results in both hot and cold processes.

Use:

Incorporation:
Soy Lecithin is water-soluble and oil-dispersible, allowing it to be blended into liquids or dry ingredients with ease. For best results in foams or emulsions, use an immersion blender or whisk to ensure full dispersion.

Application:

• Bakery Products & Cakes: Enhances moisture, improves rise, and delays staling

• Biscuits, Cookies & Wafers: Reduces crumbliness and improves dough handling

• Chocolates: Improves fluidity, reduces viscosity, and enhances snap and shine

• Foams & Culinary Emulsions: Ideal for stable, airy foams and sauces in modernist cuisine

• Margarine & Plant-Based Spreads: Supports uniform texture and shelf-life extension

Recommended Dosage:

Adjust based on the formulation and desired outcome.

Observations:

• Light yellow to light brown powder

• Mild soy aroma

• Soluble in water, dispersible in oil

• Improves emulsions, hydration, volume, and texture

• Clean-label friendly, non-GMO, allergen note: contains soy

Elaborations:

• Moist sponge cakes with longer shelf life

• Stable, smooth emulsions for vegan mayonnaise or dressings

• Silky chocolate ganache with controlled viscosity

• Modernist soy lecithin foams for savoury and sweet plates

• Uniform, soft baked goods with reduced crumbling

Differences from Similar Ingredients:

• Compared to generic or supermarket-grade lecithins, Louis Francois offers better dispersibility and solubility, particularly in emulsions and bakery applications.

• Unlike liquid lecithin, this powder is easier to handle and dose accurately.

• Outperforms many competitor products in consistency, hydration time, and clean flavour — especially in high-precision pastry or confectionery settings.

Origin:

Extracted from soybeans (non-GMO), composed of phospholipids, triglycerides, and small amounts of carbohydrates.

Maison Louis Francois: A Legacy of Culinary Innovation

For over a century, Maison Louis Francois has been crafting high-performance ingredients trusted by chefs, bakers, chocolatiers, and food scientists. Their Soy Lecithin Powder reflects that legacy—offering versatility, purity, and superior functionality in both traditional and modern recipes.