SOY LECITHIN GRANULES
- Soy lecithin granules.
- From natural beans. Non-GMO.
- High in phospholipids.
- Source of essential fats.
- Suitable for vegans.
- Special culinary use.
Table of contents
Soy Lecithin Granulated by FoodSeries is a vegan food preparation, in granules, based on soy lecithin.
Granulated Soy Lecithin, unlike most of its counterparts on the market, isn't derived from genetically modified soy beans.
This product is 100% GMO free.
Soy is a legume widely used in Asian cuisine because of its great natural taste and nutritional characteristics.
Lecithin is extracted from the soya bean matrix and is a great source of nutrients, which together with its nutritional properties make this product a perfect combination to enrich your dishes.
Soy lecithin is naturally composed of a wide variety of lipids including glycolipids and neutral lipids, but about 82% of its content is based on phospholipids:
Erdahl et al. (1973)
This is why the fat content of the product is so high; however:
This isn't a negative thing!
The proportion of phospholipids in FoodSeries soy lecithin granulated is as follows:
- 20% Phosphatidylcholine.
- 14% Phosphatidylethanolamine.
- 16,5% Phosphatidylinositol.
- 7,6% Phosphatidic acid.
Information of great value for its nutritional properties.
Phospholipids are lipid structures composed mostly of polyunsaturated fatty acids, mainly linoleic acid.
In addition to this, the most common phospholipid in soy lecithin is phosphatidylcholine.
Soy lecithin is unique in its nutritional properties, making it a must-have ingredient in your kitchen!
Did you know...
soy lecithin has been used for centuries as an emulsifier and is now an approved additive for use in food preparations worldwide?
An emulsifier is a substance that facilitates the formation of a homogeneous mixture when using two ingredients that are difficult to combine.
Soy lecithin is the secret of the creamiest mayonnaise!
It is also commonly found in whey proteins to improve their solubility. Low-fat protein isolates need a humectant to improve their mixing in water... Guess what the best option is? Of course, lecithin!
It is ideal if you are making a recipe with whey protein isolate from the RawSeries range; your recipe will be much creamier, fuller and better textured.
In addition to all these properties, this product is an excellent partial substitute for eggs and oils in baking.
Thanks to its structure, the doughs ferment easily, the lecithin itself protects the yeast and increases the volume of the mixtures and, of course, makes the ingredients mix more easily and the solution homogeneous.
If you are going to make a recipe with cocoa, lecithin ensures that, even if it is defatted and unsweetened, it does not separate from the rest of the cocoa mass and precipitate during the resting time of your recipes!
The International Service for the Acquisition of Agri-Biotech Applications indicates that in 2019:
No less than 78% of the world's soy are genetically modified!
This is worrying, as genetic modification is a procedure used to improve crop efficiency, to be able to use more aggressive toxicants without damaging the plants, and to make them inherently resistant to pests.
This, however, has a huge cost on the biodiversity of the cultivated area; promoting the use of GM foods damages the sustainability of the environment.
At HSN we are clear about our role in the food industry, and we know that we don't want to use raw materials that use transgenic soy, even if they are cheaper to buy. We don't care about that. We want to promote a sustainable livelihood for all.
That is why we have selected a raw material from 100% natural, non-GMO soy beans, because for us, the quality of the products we offer to our customers comes first.
Most of the granulated soya lecithins on the market aren't GMO-free and are therefore derived from genetically modified soya, and through their consumption the damage of genetic engineering to the environment is increased.
Choose quality, choose HSN.
It is said that in Evocakes sweet recipes, adding soya lecithin makes the pancakes fluffier and maybe some more will come out!.
You probably already know our syrups from the FoodSeries range. But if you haven't tried them, why don't you take a look at them? The black currant it drives us all crazy!
- Erdahl, W. L., Stolyhwo, A., & Privett, O. S. (1973). Analysis of soybean lecithin by thin layer and analytical liquid chromatography. Journal of the American Oil Chemists Society, 50(12), 513–515.
|per 100gper serving|
|Serving size: 1 scoop of 20ml (10g)|
|Servings per container: 100|
|of which saturated|
|of which sugars|
|Protein calculated in dry matter (nitrogen *6.25)|