Louis Francois Soy Lecithin Powder is a plant-based emulsifier made from non-GMO soybeans. It helps combine water and fat, improve texture, and support shelf life in bakery, chocolate, sauces, and modern pastry applications. Rich in phospholipids, it is a practical choice when you want smoother emulsions, better hydration, and more consistent structure.
Use
Blend into liquids or dry ingredients, depending on the recipe. For foams and emulsions, use an immersion blender or whisk for full dispersion. It is water-soluble and oil-dispersible, so it works well in both hot and cold processes.
Recommended Dosage
- Bakery and biscuits: 1–3 g/kg
- Margarine and spreads: 1–5 g/kg
- Chocolate: 3–5 g/kg
Adjust according to the formula and the result you want.
Applications / Practical Uses
- Improves moisture, volume, and shelf life in cakes and baked goods
- Reduces crumbliness and improves handling in cookies, biscuits, and wafers
- Helps improve fluidity, shine, and texture in chocolate and ganache
- Creates stable foams and smooth emulsions for sauces and modern pastry work
- Supports more uniform texture in spreads and plant-based emulsions
Observations
Light yellow to light brown powder with a mild soy aroma. It is soluble in water, dispersible in oil, and useful for improving emulsions, hydration, texture, and volume. It is also non-GMO, but contains soy as an allergen.
Differences from Other Ingredients
Compared with liquid lecithin, this powder format is easier to measure accurately and simpler to use in dry mixes. Compared with lower-grade or non-standardized lecithins, it is positioned for more reliable dispersion and smoother integration in bakery, confectionery, and emulsified recipes.
Origin
Derived from non-GMO soybeans and composed mainly of phospholipids and triglycerides.
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Inventory Last Updated: Jun 04, 2026
