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Liquid lecithin is an oil-like extract from soybeans used to preserve, emulsify and moisturize foods. It is a wonder product when it comes to cake decorating for many reasons!

- Helps oil products and water products combine (emulsifier), great for adding colouring to chocolate as it will help dye. Add a few drops into your product and mix through prior to adding colour. You can also mix it with your colour before adding in.

- Thin chocolate as it's a more cost effective way than using cocoa butter and less is needed for the same result.
Recommendation is 0.25 - 0.50% lecithin per total batch. Too much lecithin can have the reverse effect and cause chocolate to thicken. Can also be used to control sugar crystallization.

- Used in bread making as a dough conditioner and mild preservative. Recommendation is 2 to 3 teaspoons for every 3 cups of flour.

Combined with vegetable oils, lecithin can be used instead of high-calorie oils for greasing pans and sauteing food.

Kosher certified