Lecithin powder

Lecithin powder is a common ingredient in cooking and baking, known for its function as a natural emulsifier. It is a compound primarily extracted from soybeans, although it can also be obtained from sunflower or eggs, which helps bind ingredients that normally do not mix, such as water and oil. This improves the texture, stability, and smoothness of various preparations, from chocolates and sauces to breads and baked goods.

Its origin is linked to the extraction and processing of vegetable fats, with soy lecithin being the most widespread globally due to its availability and functional properties.

Among its properties, its ability to act as an emulsifier, natural antioxidant, and stabilizing agent stands out. Furthermore, it provides a creamy texture without affecting the food's flavor. It is also valued in healthy cooking for being a source of phospholipids that are beneficial for cellular health and liver function.

Regarding synonyms in Spanish from Latin America, lecithin powder may be referred to as lecitina en polvo, polvo emulsificante, or simply lecitina. In some countries, being a more technical term, it is common for it to remain as "lecithin" without much variation.