Pure Soy Lecithin Powder Vegan OU Kosher Certified - 50g/2oz

came quick and is good quality

Nick’s Take (Short Version): Effective emulsifier for improving body and foam stability in homemade plant-based milks. It works as intended, but won’t replicate commercial barista textures without industrial processing. Context & Use Case I purchased this soy lecithin powder specifically to improve the body and foam stability of homemade plant-based milks, with steaming for cappuccinos in mind. I make my own milks regularly and was looking for a way to get closer to the consistency of store-bought options while understanding that commercial products rely on processing methods and equipment that aren’t practical to replicate at home. This was my first time using soy lecithin, but I did a fair amount of reading beforehand and chose powder over liquid or granules for this application. I’ve now used it in two separate batches. Texture, Handling & Incorporation The powder itself is very fine. There was slight clumping when measuring, which I attribute more to static than moisture — the product otherwise showed no signs of spoilage. One early mistake I made was adding it directly to cold water, which made it harder to dissolve and fully incorporate. Based on that experience, I’d recommend mixing it into oil first (I use avocado oil) or dissolving it in warm liquid before blending. It has a very faint, neutral aroma — if I had to describe it, maybe nutty or cereal-like — but it’s subtle enough that I wouldn’t worry about flavor carryover. Performance & Results Used correctly, this does exactly what I hoped it would. Adding a small amount (about 1/4 tsp per batch in my case) noticeably improves consistency and stability both before and after steaming. Foams hold better and feel more cohesive, especially for milks that struggle on their own, like hemp heart milk. That said, I still wouldn’t call this a full substitute for store-bought barista blends or whole milk if your goal is a “perfect” cappuccino texture. That limitation isn’t the product’s fault — I’m intentionally trying to create a healthier, lower-cost version of something I consume daily. Why Powder & Soy I don’t have a direct comparison to other lecithin products, but I intentionally chose soy powder after weighing sunflower vs soy and liquid vs granules. For low-fat, water-forward applications where foam stability matters, powder made the most sense. From what I’ve read, liquid lecithin is often better for higher-fat or higher-viscosity uses, while granules are more convenient for sprinkling or supplement-style use. Packaging & Storage The resealable packaging works well, and I haven’t felt the need to transfer it to another container. Measuring can create a bit of static, but I level the spoon inside the bag to keep things tidy. Who This Is For / Bottom Line This is a good option if you’re experimenting with emulsification, plant-based milks, or stable foams and want something versatile and neutral. Anyone with soy sensitivities should obviously look elsewhere, and it helps to understand which form of lecithin best fits your use case before buying. For me, this product does what it advertises. Any refinement needed at this point is on my technique, not the lecithin itself, and I would buy it again.

So far I have only used this in breads, but it is very nice texturally, is fresh while adding no bad aftertaste, and dissolves easily, unlike many other soy lecithins. When I make bread in my sand mixture, I can just add this to dry ingredients and not worry about it, as it dissolves in cold water. I plan to also use it in drinks like nut milks where it should be equally effective. I may try to find a cheaper option some place, but I think this is very much worth it if you can afford it.

Why did you pick this product vs others?: Got these to make a salt foam for my drinks. Could not get it to foam. Might be good for other things, but sucralose works better for foaming.

I bought this product to use in making lotion. It arrived on time and packaged well. I started with a body butter recipe comprised of equal parts shea butter, coconut oil, and cocoa butter. I wanted something a bit lighter in texture and feel, so I followed some instructions online for proportions of soy lecithin to add. Most of what I read said that the soy lechithin needed to sit in liquid (I used distilled water) for half an hour before mixing into the oils. I didn't get it to come together well at first and ended up adding some of the powder directly into my mixture. The small granules mixed in quite easily and dissolved fully despite not being pre-soaked. The lotion came out well and was a nice sheer feeling which was great for the summer months.

My shrimp scampi is delicious, but I have unable to get the oil and non-oil elements to fuse satisfactorily. I knew I needed an emulsifier such as soy lecithin. I had some leftover scampi that I warmed after adding a mere tablespoon of this powder. The resulting sauce was perfectly blended with not a bit of flavor alteration. I was amazed. This is a wonderful product. Caution: once the package is opened, the exposure to air will soon turn the powder into a gooey glob that's useless. Got great response from the manufacturer about proper storage. Once opened, the product must be in an air-tight container. I decided to use Food Saver vacuum-sealing which I think will keep the product useful for quite some time.

Works as expected, good value, glad to find a package that was not tiny and not have to invest in massive bulk buy.

I used part liquid and part powder because I didn't have enough liquid. Gummies came out of the mold in 2 layers and I was hoping the thc oil wouldn't be on the bottom layer and Gummies layer on top. They look very cool. I used 4 boxes of s/f jello 6oz, lecthin, gelatin. Make sure you get to the rolling bubble boil when all ingredients are added. Keeping it moving to stop leaks.