Liquid lecithin

Liquid lecithin is a natural ingredient derived primarily from vegetable sources such as soy, sunflower, or eggs. It comes in an oily liquid form and is widely used in cooking and baking due to its emulsifying properties, which allow ingredients that normally do not mix easily, such as water and oil, to be combined.

This ingredient originates from the industrial extraction of phospholipids present in seeds or egg yolks. In gastronomy, liquid lecithin helps improve the texture, consistency, and stability of sauces, creams, chocolates, and doughs, preventing the separation of their components.

Regarding its properties, lecithin is rich in choline, an essential nutrient for brain function and metabolism. Furthermore, it is a natural supplement that can help improve digestion and the absorption of fats.

In different Hispanic American countries, liquid lecithin may also be known as liquid emulsifier, fluid lecithin, or simply lecithin. Its use in recipes is essential for achieving stable emulsions and a smooth texture in both sweet and savory products.