Sosa Soya Lecithin Powder 400g

Soya Lecithin Powder

Sosa Soya Lecithin Powder 400g is a powdered emulsifier used to bring fat and water together, giving you smoother sauces, more stable mixtures, and light foams and airs for modern plating. It has a neutral taste and a fine powder texture that blends easily, so it is a useful cupboard staple for anyone who enjoys confident home cooking as well as more creative dessert and cocktail presentation. Soya lecithin is particularly popular for making airy toppings from flavourful liquids like fruit juices, coffee, herbs, or chocolate, and it also helps when you want a dressing or sauce to stay properly combined rather than splitting.

Key Features:

• Powdered emulsifier made from soya.
• Designed to stabilise all kinds of mixtures.
• Helps create foams and airs from fat based and water based liquids.
• Recommended dosage 5 to 8g per litre.
• Best results when mixed into cold liquid.
• Not heat resistant.
• Freezable.
• Size 400g

Recipe Inspiration:

• Make a citrus air to finish chocolate mousse, panna cotta, or a simple bowl of berries for a light, modern garnish.
• Blend a stable herb dressing with olive oil and lemon, then spoon it neatly over roasted veg, grilled chicken, or a tomato salad.
• Create a coffee foam to top tiramisu pots, affogato, or iced coffee for a cafe style finish at home.
• Whisk up a cocktail foam from a flavoured liquid to add a smooth cap to espresso martinis or fruity spritz style drinks.

Why does lecithin make foams and airs?

Lecithin contains compounds that help trap air by lowering surface tension at the surface of a liquid. This creates fine bubbles more easily and helps them hold together long enough to serve.

Does lecithin change the flavour of a recipe?

Used at sensible levels, lecithin is generally neutral and is chosen because it supports texture without masking the main flavours. If you overdo it, you can sometimes notice a slightly heavier mouthfeel, so it is worth starting modestly and adjusting.

What equipment do I need to make a good culinary foam at home?

An immersion blender is usually the easiest option because it introduces air quickly and lets you control the texture. A wide jug or bowl also helps, since it gives the blender head room to pull in air and build a stable layer of foam on top.

Ingredients:

Emulsifier: SOY lecithin (E322).

Allergens highlighted in BOLD.

Additional Allergen Information: May contain Celery, Eggs, Milk, Mustard, Nuts, Sesame Seeds & Sulphites

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.