Lecithin granules

Lecithin granules are a natural ingredient obtained primarily from soybeans, although they can also be extracted from sunflowers and other vegetable oils. They come in the form of small crystals or a granular powder with a yellowish color and are commonly used in cooking and the food industry as emulsifiers and stabilizers.

Their main function is to facilitate the uniform mixing of ingredients that normally do not combine well, such as water and oil, making them a perfect ally for sauces, dressings, chocolates, baked goods, and many other preparations.

The origin of lecithin is natural, extracted from soybean seeds through a refining process. It is considered a healthy supplement due to its phospholipid content, which contributes to brain health and fat metabolism.

Among its properties, the following stand out: its ability to improve the texture and stability of preparations, provide creaminess without adding saturated fats, and function as a natural antioxidant agent.

In the culinary field, lecithin is especially valued for recipes that require a perfect emulsion or to prevent the separation of ingredients.

Synonyms and names in Latin America: you will find this ingredient presented mainly as granulated lecithin, lecithin granules, or simply lecithin powder. In some countries, it is also referred to as natural emulsifier or granulated soy lecithin.