I’m an organic chemist so I really appreciate your delving into the practical specifics of emulsion and emulsifying techniques. My first lab was a kitchen, learning gourmet cooking at age six from my mother who was a professional instructor🙂
Wow, your channel really is not just about the superficial stuff...99% of the channels just say "it's an emulsifier and there's liquid and powdered form", without diving into why they both exist...Thanks for taking your time to do these tests
After going down the rabbit hole tonight rediscovering your channel, 20 or so videos later, I’m left really appreciating the on screen chemistry you two have. It’s refreshing to see a professional GREAT working relationship like this!! You both could host workshops teaching people on how to work well with coworkers!! Well done in this video as well as every other video I’ve seen on the channel. I just noticed that I enjoy watching you both as much as I enjoy picking up further knowledge helping me on our little confectionery journey we have stumbled into over this past year. It’s turning out to be not just enjoyable but profitable as well for us. And we are completely self taught by watching channel like yours. Thank you 🙏
Thank you for this informative video. I have been making vegan butter using powdered lecithin (rather than liquid which is what the recipe calls for) because I didn't realize there could be such a difference. No wonder my butter turns out a little grainy! Would love to try making it again with the proper lecithin.
Actually you can mix liquid lecithin with granulated sugar - about 50:50. I use brown sugar and a chop stick to mash it together - then it dissolves well.
I have been trying to understand how to use Lecithin ??? I’m a cancer patient and the medicine that I use I can’t consume certain ways so I have to eat it and this technique is what I need to learn thank you for being a guide and chance to win some of this product thank you
This is amazing. I will try to make some Almond butter cups for the Christmas season - using your recipe with the liquid lecithin. . Thanks for sharing.
I used powdered sunflower lecithin today in my half wheat/half white bread recipe. (First time using) It turned out fluffy, soft, and rose higher. I was pleased with the taste and look of my bread. I used freshly ground wheat berries. Also, I added the powdered lecithin (1 Tbsp) to the warm water/yeast. I bought my jar at a health food store - 1 lb. For 19.oo USD
Hi Suzanne, can you please tell me how much lecithin and type (powder or liquid) to use with English toffee? I have issues with butter separating from the sugar sometimes and would love to use lecithin to resolve it.
I am looking for ways to consume more choline. Lecithin is a good source of choline, other than eggs. Therefore, I have purchased a tub of soy lecithin grease. Now I am looking for ways to eat it without much cooking. Thank you for making this video. I have already tried choline granules and water-soluble choline does not enter the brain unlike choline from grease.
Look up Alpha GPC - it's the best and least expensive form of choline. There's not enough in Lecithin to make a dif. Lots in whole wild canned salmon or sardines - it's in the spinal column. If you can get wild caught salmon heads and can make soup (kinda hard) - it'll drive you nuts with energy.
@@MisterDivineAdVenture thank you for this great recommendation. I am going to try alpha GPC right away. Dealing with canned salmon or sardines is challenging for me but I will definitely look it up. I eat an egg everyday for choline and it helps a lot
Thank you so much for these videos! Question how would you incorporate this for brownies? Would you mix the powder or liquid lecithin into the butter? Or the powder into the dry ingredients(cocoa powdered or flour). Would greatly appreciate your help!
On a somewhat related note, have you looked at Lactic Acid Esters of Mono and Diglycerides as a potential product? I've been looking at making my own whipped yogurts, and apparently it's one of the most popular alpha-tending emulsifiers in dairy and cake applications.
What if the recipe does not specify which type of lecithin to use? Im new to making infused edibles (which is what I need the lecithin for) and I cannot for the life of me find any good info on when and where to use liquid vs powder as all the recipes just call for lecithin but dont specify? Looking to make Gummies and Hard candy which are both water based mixes but im using coconut oil as the carrier oil for the cannabanoids. So im trying to figure out which I should buy/use for making gummies and hard candies
Wow! This is very informative!! How about for cakes in cups, what should I use to lengthen the shelf life? Should i incorporate powder in the dry ingredients of the cake or in the icing?
Hi! I have a question… What if I have high moisture content batter, milk & water. But, The product is being fried/dehydrated of moisture in canola oil/high fat content Powder or Liquid? Thank you 😊
Which version is better for ice cream. I've been using the liquid version dispersed in corn syrup, but I'd like to know if the powder would be an improvement?
I think using a liquid is why my previously AMAZING gummy recipe now doesn’t work at all when I tried to use the same recipie but instead of adding in infused 60% of the volume of recipe in oil, I changed it to water and power(a different infusion method then previously infused in oil) I now think that the fact I’m still using Liquid and I never changed it to Powder, I think that could be what’s wrong. OMG SERIOUSLY I’ve been pulling my hair out for OVER A MONTH trying different recipe modifications and ALL coming so close but after they cure for two days they seem to just break down and MUSH!! I have a ridiculous amount of gelatin almost 4 times the amount of my previous recipe and I still can’t get these things to set!! Is using the correct emulsifier liquid vs powder really THIS important?? That it hands down has destroyed my #1 selling gummy candy? All I switched was the infused product, that is now infused in water (powder mixed into water) and it was previously Oil. A large amount of oil, 60% of the volume of total recipe was switched to water and powder. So my new recipe that hasn’t worked at all has Zero oil and fat in it now. No wonder the liquid soy L didn’t work!! And your demonstration and how you left it there for few days and we could see how it continued to just separate further, really showed me that’s what the recipe did EVERY TIME. Even the last 4 recipe modifications I did, I thought I nailed it after I pulled them out of the molds. It wasn’t until 2-3 and even 6 days later that I went to package them up and I was absolutely SHOCKED they were every time squishy mush. With 4 times the amount of gelatin trying desperately to get them to set kept their structure in place and they were nicely cured, but when you touched them, they just mushed and well, separated. NOW I understand. I feel like a big moron for not understanding sooner what the issue was. A month and half I have back orders waiting for it. I’m purchasing now the powder and I pray that was the problem because I’m ready to straight up hire a chemist to formulate me a gummy candy (with my infusion) because customers are getting annoyed with the very long delay. Thank you so much. I really hope this works. Thank you so much for the continued help you give me with every episode
Good luck! We made this video specifically because most people think that liquid and powder lecithin are pretty much the same and interchangeable when they're not. Hopefully you'll solve your gummy problems!
When making a caramel popcorn or caramelized peanut what lecithin should i used dry or liquid and in which process of caramelizing should i mix it with and what is the ratio or how much of lecithin should i use? Thank you so much for the response
I need it to stabilizie vinaigrette type of sauves. Like sesame seed oil, rice vinegar and fish sauce (nam pla). This is because I want it to stick to whatever I put it on as well as a dipping sauve that is a bitt thicker.
HI there, how do I know how much lecithin (powder or liquid) to use in baked good, English toffee, praline pecans or other cold applications such as ice cream? Is there a general rule of thumb? Thanks!
I'm making a base recipe of 100% coconut oil infused with herbs, and the recipe asks for lecithin to be included in making the infusion. This infusion will go on to be used in other recipes where it will be combined with fresh aloe in a 2:3 ratio, where there are 2 parts coconut oil to 3 parts aloe vera. The recipe does not specify which type of lecithin to use, but based on your video, that seems like I should be using liquid lecithin. Is this a correct interpretation? If so, do I need to change the amount of lecithin that is called for in my recipe? And if so, how do I determine the correct amount to use?
Yes you'll need liquid lecithin. To determine the proper amount you would have to R&D it starting in small batches at the recommended ratios and then adjust from there based on your desired results.
I apologize if you have answered this before. I am using Druids Grove Soy Lecithin Powder. I did a bit of blind tasting. I made hot chocolate with Ghiradelli cocoa/chocolate power and 1% milk. One exactly per instructions and one with 0.2% soy lecithin powder (dissolved in 100F milk and let sit for 5 minutes to hydrate.) Heated both to 180F, mixed and served. Everyone could smell and taste the difference. I am afraid the taste (especially after-taste) will come through with any recipe. Any thoughts or advice? Am I doing something incorrectly? Is 0.2% (0.002) an unreasonable amount for this experiment? Thank you.
0.2% is very low, if there's a sensitivity to the soy flavor then it may not be the right emulsifier for you. Try guar gum instead - it can have a beany flavor but our Perfected Guar does not. modernistpantry.com/products/perfected-guar-gum.html
I've been doing that with Soy Lecithin and Sunflower Lecithin (switching back and forth) every day for 15 years and I've had no issues, the idea came from a Sam Graci article and how he described Lecithin as being an edible detergent. Best to get a sane person's opinion before you do though.
I'm confused. What if I'm using lecithin to emulsify a sauce that is primarily oil and vinegar based? Should I use powder or liquid? BTW, the liquid is very difficult to work with!
Not sure if this would apply to your videos since this is not a food but I would like to use the lecithin for DIY recipes such as lotions and hair moisturizer, Also I noticed that you are using soy why do you prefer soy over sunflower
That wouldn't really be in our wheelhouse, we have no idea how to make lotion and beauty products 😅 Soy and sunflower lecithin are interchangeable, we don't really have a preference but soy is more common and generally lower in price. It is also an allergen so some people try to stay away from it.
Hello and thanks for the knowledge you provide us.But I have a question if you able to help me.I would like to mix honey with oil in a ration 10:1.can I do it with lecithin and if yes with such type or if there any other of your products that can help me.Greetings from Greece and I’m still satisfied buying SP L from you.❤
I want to make vegan Mozzarella and the recipe calls for 1 Tablespoon of lecithin. The recipe is about 72% water and 27 % oil. I have soy and sunflower liquid lecithin. This is an oil in water.
@@Modernist_Pantry I make oat milk 3 to 5 times a week. I watched many of your videos but I am always tweaking what I do. I got my flavor and texture close to what I am looking for. After watching this weeks WTF I am wondering if I amusing too much soy lecitin. I use your Druids Grove. I use a Soybella so I make 1.3L. I start with a 1/2 cup of steel cut or groats soaked in water with amalaze for a couple of hours, and then run it through my machine to get my milk. I then add 1 Tbs of butter flavor olive oil. 1.5 Tbs of Soy Lecitin . 2 heaping Tbs of pea protein 1/4 tsp of xanthum gum 2 Tbs of your oat milk sweetened condensed milk Blend it on high speed blender for about 30 seconds. It’s creamy and doesn’t break apart but all of my measurements are just my best guess. I know xanthum is close to the right percentage but have no clue on lecitin. Thank You Jon-Paul Jones
We would have to know what it is about your recipe that you would like to improve. Since we don't go back too far in YT comments sometimes these follow ups are missed. You can email in to service@modernistpantry.com with your recipe for more support.
your outro music is the absolute worst. people watch this at night at a lower volume and if u dont know u have to be quick (on the tv) to lower the volume. Ur volume in video during editing is WAAAY too high. I mean I even watch this when im cleaning the house etc. and it gives me that cringe "ugh why is this even on" kind of feeling and i change it. instead of watching more videos. We know you guys have control of the volume of the different segments during editing and u jack it up higher.
![Blox Fruits Dragon Rework Update [Full Stream]](http://i.ytimg.com/vi/EqDAp8udhm0/mqdefault.jpg)
I’m an organic chemist so I really appreciate your delving into the practical specifics of emulsion and emulsifying techniques. My first lab was a kitchen, learning gourmet cooking at age six from my mother who was a professional instructor🙂
Very cool! We love to connect with fellow food lovers.
Wow, your channel really is not just about the superficial stuff...99% of the channels just say "it's an emulsifier and there's liquid and powdered form", without diving into why they both exist...Thanks for taking your time to do these tests
Thank you for the support!
@@Modernist_Pantry you're welcome, I've subscribed and sent it to all my kitchen nerd friends lol
After going down the rabbit hole tonight rediscovering your channel, 20 or so videos later, I’m left really appreciating the on screen chemistry you two have. It’s refreshing to see a professional GREAT working relationship like this!! You both could host workshops teaching people on how to work well with coworkers!! Well done in this video as well as every other video I’ve seen on the channel. I just noticed that I enjoy watching you both as much as I enjoy picking up further knowledge helping me on our little confectionery journey we have stumbled into over this past year. It’s turning out to be not just enjoyable but profitable as well for us. And we are completely self taught by watching channel like yours. Thank you 🙏
Thank you very much for your kind words! 🙏
Thank you for this informative video. I have been making vegan butter using powdered lecithin (rather than liquid which is what the recipe calls for) because I didn't realize there could be such a difference. No wonder my butter turns out a little grainy! Would love to try making it again with the proper lecithin.
Glad it was helpful!
After seeing you make the praline peanut butter cups... that's exactly how I would use the lecithin!!! Yum!
It is so yum!
Great video, informative and creative. Thank you
Glad it was helpful!
Actually you can mix liquid lecithin with granulated sugar - about 50:50. I use brown sugar and a chop stick to mash it together - then it dissolves well.
Thanks for the tip!
Love this Channel and how much information is given out🙏
Glad you enjoy it!
I have been trying to understand how to use Lecithin ??? I’m a cancer patient and the medicine that I use I can’t consume certain ways so I have to eat it and this technique is what I need to learn thank you for being a guide and chance to win some of this product thank you
You're very welcome!
I need powder lecithin to make Autumn Apple Cider Rolls from your blog 😋
It's so good!
Great information. I now need to repurchase your powdered soy lecithin to do some of what I do.
Glad it helped!
This is amazing. I will try to make some Almond butter cups for the Christmas season - using your recipe with the liquid lecithin. . Thanks for sharing.
Great idea, enjoy!
I used powdered sunflower lecithin today in my half wheat/half white bread recipe. (First time using)
It turned out fluffy, soft, and rose higher. I was pleased with the taste and look of my bread. I used freshly ground wheat berries. Also, I added the powdered lecithin (1 Tbsp) to the warm water/yeast. I bought my jar at a health food store - 1 lb. For 19.oo USD
glad it worked for you
Now I need to make the peanut butter cup you've made!
You won't regret it!
I use liquid lecithin when making English toffee. Without the lecithin, the toffee is not as stable and will often not correctly emulsify.
💯
Hi Suzanne, can you please tell me how much lecithin and type (powder or liquid) to use with English toffee? I have issues with butter separating from the sugar sometimes and would love to use lecithin to resolve it.
Suzanne can you share with me your recepi, please❤️❤️❤️thank you
now i want to just make some PB with it.
quick question.... Are you thinking of also getting sunflower lecithin?
Yes, we're just testing them to find one that we're happy with
@@Modernist_Pantry
Great!!!!
I am looking for ways to consume more choline. Lecithin is a good source of choline, other than eggs. Therefore, I have purchased a tub of soy lecithin grease. Now I am looking for ways to eat it without much cooking. Thank you for making this video. I have already tried choline granules and water-soluble choline does not enter the brain unlike choline from grease.
Look up Alpha GPC - it's the best and least expensive form of choline. There's not enough in Lecithin to make a dif. Lots in whole wild canned salmon or sardines - it's in the spinal column. If you can get wild caught salmon heads and can make soup (kinda hard) - it'll drive you nuts with energy.
@@MisterDivineAdVenture thank you for this great recommendation. I am going to try alpha GPC right away. Dealing with canned salmon or sardines is challenging for me but I will definitely look it up. I eat an egg everyday for choline and it helps a lot
This looks delicious, now I wanna break my diet to try one of those peanut butter cups!
Don't want to encourage that but.... 🤤
Can you please tell me why there is a 1" lighter discoloration at the bottom of my brand new liquid sunflower lecithin bottle?
What is the percent purity of lecithin from liquid soy lecithin.
For the equation 1 egg yolk = how many grams of liquid soy lecithin?
Looks like lecithin would be a great addition to my praline and jam cookies. Hopefully would stop them from feeling a little greasy.
Yes, it should keep that oil emulsified
I would make a brown butter spread using the liquid lecithin!
That sounds delicious!
Hello, what do you suggest to use in peanut butter, liquid or powder?
Liquid
Thank you for the video. May I ask the possible ratio?
usage varies by recipe but typical usage ratios are 0.5% - 1.0% by weight
Thank you so much for these videos! Question how would you incorporate this for brownies? Would you mix the powder or liquid lecithin into the butter? Or the powder into the dry ingredients(cocoa powdered or flour). Would greatly appreciate your help!
Absolutely, mix liquid soy lecithin into the butter!
Thank you. Do you happen to have a recipe for brownies? The one you have of doe Gluten free. But I’m not that advanced yet!
I would love to use lecithin in homemade vinaigrette!
Sounds yummy!
You had me at Praline Peanut Butter Cup....😋😋😋😋😋😋😋😋
Same 😋
How can i make a cream cheese emulsion?
I'm still confused. I'm making milled bread, it's using Liquid Sunflower lecithin ok? The powder is extremely expensive. Thank you
no it's not
On a somewhat related note, have you looked at Lactic Acid Esters of Mono and Diglycerides as a potential product? I've been looking at making my own whipped yogurts, and apparently it's one of the most popular alpha-tending emulsifiers in dairy and cake applications.
Not yet but sounds interesting
Ooh, thanks for that alpha-tending info. I'm working on a whipped product too and hadn't yet come across that particular nugget.
What if the recipe does not specify which type of lecithin to use? Im new to making infused edibles (which is what I need the lecithin for) and I cannot for the life of me find any good info on when and where to use liquid vs powder as all the recipes just call for lecithin but dont specify? Looking to make Gummies and Hard candy which are both water based mixes but im using coconut oil as the carrier oil for the cannabanoids. So im trying to figure out which I should buy/use for making gummies and hard candies
gummies are always liquid lecithin
Wow! This is very informative!! How about for cakes in cups, what should I use to lengthen the shelf life? Should i incorporate powder in the dry ingredients of the cake or in the icing?
Check out this episode that's more about shelf life extension:
blog.modernistpantry.com/wtf/the-secret-of-shelf-life-extension/
Can we make foam from soya lecithin liqued...?
No, it's too viscous
I want to try to make an almond butter that doesn't separate.
Liquid soy lecithin is your friend for that
Did the Pacojet contest results come out already?
They did! We announced the winner on our Instagram account yesterday
Hi! I have a question…
What if I have high moisture content batter, milk & water.
But,
The product is being fried/dehydrated of moisture in canola oil/high fat content
Powder or Liquid?
Thank you 😊
powder
Where I can buy this lecithin powder
Here you go: modernistpantry.com/products/soy-lecithin-powder.html
Which version is better for ice cream. I've been using the liquid version dispersed in corn syrup, but I'd like to know if the powder would be an improvement?
depends on your ice cream. As we mentioned in the video it largely comes down to the water/fat ratio of your ice cream.
I think using a liquid is why my previously AMAZING gummy recipe now doesn’t work at all when I tried to use the same recipie but instead of adding in infused 60% of the volume of recipe in oil, I changed it to water and power(a different infusion method then previously infused in oil) I now think that the fact I’m still using Liquid and I never changed it to Powder, I think that could be what’s wrong. OMG SERIOUSLY I’ve been pulling my hair out for OVER A MONTH trying different recipe modifications and ALL coming so close but after they cure for two days they seem to just break down and MUSH!! I have a ridiculous amount of gelatin almost 4 times the amount of my previous recipe and I still can’t get these things to set!! Is using the correct emulsifier liquid vs powder really THIS important?? That it hands down has destroyed my #1 selling gummy candy? All I switched was the infused product, that is now infused in water (powder mixed into water) and it was previously Oil. A large amount of oil, 60% of the volume of total recipe was switched to water and powder. So my new recipe that hasn’t worked at all has Zero oil and fat in it now. No wonder the liquid soy L didn’t work!! And your demonstration and how you left it there for few days and we could see how it continued to just separate further, really showed me that’s what the recipe did EVERY TIME. Even the last 4 recipe modifications I did, I thought I nailed it after I pulled them out of the molds. It wasn’t until 2-3 and even 6 days later that I went to package them up and I was absolutely SHOCKED they were every time squishy mush. With 4 times the amount of gelatin trying desperately to get them to set kept their structure in place and they were nicely cured, but when you touched them, they just mushed and well, separated. NOW I understand. I feel like a big moron for not understanding sooner what the issue was. A month and half I have back orders waiting for it. I’m purchasing now the powder and I pray that was the problem because I’m ready to straight up hire a chemist to formulate me a gummy candy (with my infusion) because customers are getting annoyed with the very long delay. Thank you so much. I really hope this works. Thank you so much for the continued help you give me with every episode
Good luck! We made this video specifically because most people think that liquid and powder lecithin are pretty much the same and interchangeable when they're not. Hopefully you'll solve your gummy problems!
When making a caramel popcorn or caramelized peanut what lecithin should i used dry or liquid and in which process of caramelizing should i mix it with and what is the ratio or how much of lecithin should i use?
Thank you so much for the response
Liquid lecithin in caramels. Start at 1% by weight.
Can I use liquid lecithin to make foams used in plating?
No, it's too viscous. For foaming use lecithin powder.
Very helpful video thanku sir but I asked , what mix coconut barfi for long time pls help me
For long life
Thanks for your comment. We typically don't work on recipes with the intent of long shelf life.
Ok no problem, thanku for reply
Is liquid lecithin proper for emolsifing coconut oil into gummies?
Liquid lecithin is used in Water-in-Oil emulsions.
I need it to stabilizie vinaigrette type of sauves. Like sesame seed oil, rice vinegar and fish sauce (nam pla). This is because I want it to stick to whatever I put it on as well as a dipping sauve that is a bitt thicker.
Could definitely work, otherwise check out polysorbate 80
HI there, how do I know how much lecithin (powder or liquid) to use in baked good, English toffee, praline pecans or other cold applications such as ice cream? Is there a general rule of thumb? Thanks!
Every recipe has to be tested to get the right ratios. You can start at around 0.5-1% by weight, and adjust based on results
@@Modernist_Pantry Ok noted. Thank you!
I am trying to create a DIY hair cream. For that powder Lecithin can be used? Ho much powder Lecithin to disco.ve in water overnight?
Sorry that's outside of our area of expertise.
I'm making a base recipe of 100% coconut oil infused with herbs, and the recipe asks for lecithin to be included in making the infusion. This infusion will go on to be used in other recipes where it will be combined with fresh aloe in a 2:3 ratio, where there are 2 parts coconut oil to 3 parts aloe vera. The recipe does not specify which type of lecithin to use, but based on your video, that seems like I should be using liquid lecithin. Is this a correct interpretation? If so, do I need to change the amount of lecithin that is called for in my recipe? And if so, how do I determine the correct amount to use?
Yes you'll need liquid lecithin. To determine the proper amount you would have to R&D it starting in small batches at the recommended ratios and then adjust from there based on your desired results.
I love this video. What about gel cap sunflower lecithin? I used four 2400 gel caps cut them up and made bread, it was way better texture!
Gel caps are just encapsulated liquid lecithin
I'd see if I could make something like these nutbutter cups but with something other then peanuts.
We've made them with different nuts, all turned out great
Hmmmmm, when making fruit gummies, which have both oil and water should I default to powdered lecithin?
Lecithin doesn't gel so you wouldn't be able to use them to make gummies.
Does liquid soy lecithin expire? If stored unopened in a cool dark place?
We put a 'Best By' date on it, if your product is past its best by it may still be good but just needs to be tested before using.
What can I use to make mochi soft straight from the freezer?
Not sure, haven't looked into the methods behind commercial mochi production.
@@Modernist_Pantry okay :) thanks anyway! Love the channel I'm learning so much
Can I make powdered lecithin from granules simply by using a food processor? Thank you.
Yes, if you grind it fine enough
@@Modernist_Pantry thank you for your reply!
Hi
I wanted to know i am adding soya lecithin powder into caramel sauce but fat seprate from water
Try Liquid lecithin
Thank you for the informative video. Can we use a combination?
You can, just gotta experiment with it.
I apologize if you have answered this before. I am using Druids Grove Soy Lecithin Powder. I did a bit of blind tasting. I made hot chocolate with Ghiradelli cocoa/chocolate power and 1% milk. One exactly per instructions and one with 0.2% soy lecithin powder (dissolved in 100F milk and let sit for 5 minutes to hydrate.) Heated both to 180F, mixed and served. Everyone could smell and taste the difference. I am afraid the taste (especially after-taste) will come through with any recipe. Any thoughts or advice? Am I doing something incorrectly? Is 0.2% (0.002) an unreasonable amount for this experiment? Thank you.
0.2% is very low, if there's a sensitivity to the soy flavor then it may not be the right emulsifier for you. Try guar gum instead - it can have a beany flavor but our Perfected Guar does not.
modernistpantry.com/products/perfected-guar-gum.html
Thanks. I just got a bag and will try that.
i have some sunflower lecithin powder . can i eat it directly as a supplement ? will there be any side effects ?
You should consult a doctor about that. We're not experts on supplements.
I've been doing that with Soy Lecithin and Sunflower Lecithin (switching back and forth) every day for 15 years and I've had no issues, the idea came from a Sam Graci article and how he described Lecithin as being an edible detergent. Best to get a sane person's opinion before you do though.
I'm confused. What if I'm using lecithin to emulsify a sauce that is primarily oil and vinegar based? Should I use powder or liquid? BTW, the liquid is very difficult to work with!
if it's a salad dressing you can use lecithin powder
There's no water in there
@@Modernist_Pantry thanks but I thought you wanted to use the powder for water-based ingredients and liquid for high fat content (canola oil)?
What kind of lecithin should I use for soft serve ice creams?
powder
Not sure if this would apply to your videos since this is not a food but I would like to use the lecithin for DIY recipes such as lotions and hair moisturizer, Also I noticed that you are using soy why do you prefer soy over sunflower
That wouldn't really be in our wheelhouse, we have no idea how to make lotion and beauty products 😅
Soy and sunflower lecithin are interchangeable, we don't really have a preference but soy is more common and generally lower in price. It is also an allergen so some people try to stay away from it.
The water in oil emulsion you called “mayo” like is more like a margarine. Mayo is a oil in water emulsion
i want to use lecithin to help firm up yogurt.
if it's a no/low fat yogurt use powder.
Hello and thanks for the knowledge you provide us.But I have a question if you able to help me.I would like to mix honey with oil in a ration 10:1.can I do it with lecithin and if yes with such type or if there any other of your products that can help me.Greetings from Greece and I’m still satisfied buying SP L from you.❤
Since honey is only 15% water I would try lpolysorbate 80.
Which lecithin will work on an egg free cake, no egg but has butter and milk
Depends on the fat content as we discuss in the video
@@Modernist_Pantry thank you
I want to make vegan Mozzarella and the recipe calls for 1 Tablespoon of lecithin. The recipe is about 72% water and 27 % oil. I have soy and sunflower liquid lecithin. This is an oil in water.
It should be powder then
Does liquid lecithin have a smell?
it does not
@@Modernist_Pantry powder lecithin can desolve into hot water?
Would like to make ChefSteps kewpie mayonnaise.
Great idea!
Does WTF stand for Wow! That's Fantastic!???
That is a good one!
I'm looking to veganize my cake / bread recipes. Should I choose powder or liquid lecithin?
If it's a cake/bread use powder.
Very confusing example with four cups
I use your powder lecithin stabilize my oat milk
Lecithins are so versatile that's why we love them
@@Modernist_Pantry I make oat milk 3 to 5 times a week. I watched many of your videos but I am always tweaking what I do. I got my flavor and texture close to what I am looking for. After watching this weeks WTF I am wondering if I amusing too much soy lecitin. I use your Druids Grove. I use a Soybella so I make 1.3L. I start with a 1/2 cup of steel cut or groats soaked in water with amalaze for a couple of hours, and then run it through my machine to get my milk.
I then add
1 Tbs of butter flavor olive oil.
1.5 Tbs of Soy Lecitin .
2 heaping Tbs of pea protein
1/4 tsp of xanthum gum
2 Tbs of your oat milk sweetened condensed milk
Blend it on high speed blender for about 30 seconds.
It’s creamy and doesn’t break apart but all of my measurements are just my best guess. I know xanthum is close to the right percentage but have no clue on lecitin.
Thank You
Jon-Paul Jones
We would have to know what it is about your recipe that you would like to improve. Since we don't go back too far in YT comments sometimes these follow ups are missed. You can email in to service@modernistpantry.com with your recipe for more support.
@@Modernist_Pantry how much lecithin do you recommend for 1.3L of oat milk
Body butter
A lot of cosmetic uses, we wish we knew more about it
Cannibutter, canniaoil
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Sounds like the chef had Covid recently the way hes huffin and puffin.
oat milk
You can get our oatmilk recipe here: blog.modernistpantry.com/recipes/smooth-and-creamy-homemade-oat-milk/
Liquid is for fats. powder is for water.
yes, depending on which type is dominant in the recipe
your outro music is the absolute worst. people watch this at night at a lower volume and if u dont know u have to be quick (on the tv) to lower the volume. Ur volume in video during editing is WAAAY too high. I mean I even watch this when im cleaning the house etc. and it gives me that cringe "ugh why is this even on" kind of feeling and i change it. instead of watching more videos. We know you guys have control of the volume of the different segments during editing and u jack it up higher.
We'll check into it!
@@Modernist_Pantry thats very much appreciated!!