Organic soya lecithin

Organic soy lecithin
Organic soy lecithin is made from organic soybeans grown without synthetic pesticides or GMOs. After harvesting and cleaning, the soybeans are crushed to extract the soybean oil from which the lecithin is extracted using processes such as oxygen deprivation and solvent extraction (extrahebtu), all in accordance with organic farming standards. The resulting soya lecithin is carefully dried and packaged to preserve its organic integrity, making it a desirable ingredient for those who want emulsifiers and stabilisers from natural and sustainable sources.

Soya lecithin is used as a natural emulsifier in foods, helping to mix ingredients that would otherwise separate, such as oil and water. It stabilises the texture of the food and extends shelf life.

Caution
Soya lecithin is derived from soya beans, so people with soya allergy should be cautious. Although most of the allergenic proteins are removed during processing, traces may remain.
Some individuals taking high levels of lecithin supplements may experience minor gastrointestinal discomfort such as diarrhoea or stomach cramps. It is advisable to start with low doses.
Soya lecithin may interact with certain medicines, especially blood thinners such as warfarin. Be careful.
There is insufficient reliable information on whether lecithin is safe to use in larger quantities in pregnant or lactating women. Be careful.

Soya lecithin is a common ingredient in the food industry. It is used in products such as chocolate, baked goods, margarine and salad dressings to improve texture and extend shelf life.
In summary, soya lecithin is a versatile and widely used ingredient with many benefits and applications.
It is often added during baking to improve the texture of breads, cakes and pastries and retain moisture. It acts as an emulsifier for salad dressings and mayonnaise, ensuring that the oil and water components blend smoothly.
In smoothies, soya lecithin is useful because of its ability to produce creamy, well-blended beverages.
It can be used to improve the consistency of sauces.
Its versatility makes soya lecithin a valuable additive to both sweet and savoury dishes, contributing to the texture, flavour and overall quality of the food.

The recommended daily dose of soya lecithin powder is approximately 1-2 tablespoons, which is approximately 7-14 grams.

Homemade soy lecithin salad dressing recipe

Ingredients:
2 tablespoons soya lecithin powder
1/4 cup warm water
3 tablespoons organic extra virgin olive oil
2 tablespoons organic balsamic vinegar
1 clove of organic garlic or 1/4 tsp. 1/2 teaspoon garlic granules (optional)
1/2 teaspoon mustard
Salt and pepper to taste

Preparation:
In a small bowl, mix the soya lecithin powder with warm water. Stir well until the powder is completely dissolved. This may take a few minutes, so be patient.
In a separate bowl, mix together the organic extra virgin olive oil, balsamic vinegar, garlic (if using) and mustard.
Slowly pour the dissolved soya lecithin mixture into the bowl with the oil, vinegar and the other ingredients. Continue whisking as you fill to ensure that the dressing emulsifies properly. Whisk until the sauce thickens and becomes creamy.
Season the sauce with salt and pepper.
You can also adjust the acidity or sweetness by adding more balsamic vinegar or a little honey if you like.
Season your sauce with herbs such as basil, thyme or oregano.
The zest of a citrus fruit (lemon, lime or orange) will add freshness to the sauce.
If you prefer a creamy sauce, you can add a spoonful of yoghurt or mayonnaise.

Your homemade soy lecithin salad dressing is ready to use!

Sources
www.medicalnewstoday.com
www.verywellhealth.com

NOTE. The information contained herein should not be construed as a recommendation for treatment or other health issues. We encourage you to make personal decisions about your personal health, taking into account a wide range of sources of information.