Lecithin: A Clean Label Emulsifier

lecithin, clean label, emulsifier, egg, emulsifier alternative

There are a lot of emulsifiers out there. All have their different strengths and shortcomings. But one our industry needs now is a clean label one—lecithin. It’s one of the most common emulsifiers used in the baking industry and it’s a versatile one.

Your source matters

Lecithin is found naturally in many foods, with the most common sources being eggs and soybeans. This is why it works for clean label. However, concern of GMOs has made many bakers search for alternative sources. Plant-based lecithin, such as sunflowers, is a popular choice.

However, there are a number of other natural sources, including: brain tissues, beef liver, steak, peanuts, avocado, cauliflower, oranges, corn and sunflower oils (mixture of natural lips, phospholipids, and vegetable oil), milk, and whole grains.

A few lecithin facts:

  • It is optimal at a pH level over 4.0.
  • It’s HLB Level is between 8 and 10.
  • It will disperse best in warm or room temperature liquid.
  • For mixing ratios, a concentration of around 2% (dry flour weight) is best for optimal baked goods texture. When creating airs or froths, use a concentration between 0.2 to 1.0%.
  • Lecithin will often be clumpy when first added to the recipe, so mixing is important.

How is it made?

Commercial lecithin is made from a mixture of phosphatides of choline, ethanolamine and inositol, along with small amounts of other lipids.  There are bleached varieties  available. It can be commercially bought in powder or liquid form. Standard soybean lecithin usually comes in a translucent fluid, with a viscosity of 100s-1  or 10 poise max.

2018-12-10T05:22:12+00:00

About the Author:

Lin Carson, PhD
Dr. Lin Carson’s love affair with baking started over 25 years ago when she earned her BSc degree in Food Science & Technology at the Ohio State University. She went on to earn her MSc then PhD from the Department of Grain Science at Kansas State University. Seeing that technical information was not freely shared in the baking industry, Dr. Carson decided to launch BAKERpedia to cover this gap. Today, as the world’s only FREE and comprehensive online technical resource for the commercial baking industry, BAKERpedia is used by over half a million commercial bakers, ingredient sellers, equipment suppliers and baking entrepreneurs annually. You can catch Dr. Carson regularly on the BAKED In Science podcast solving baking problems or talking about her obsession with bread on the Pitching a Loaf podcast.

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