Soy lecithin, available in powder form, is a vegetable emulsifier derived from soybeans. It can be used to improve the creaminess of sauces and ice creams, to replace eggs or to prepare very trendy foams and emulsions
In foam-type foams: it is used at 2 g (1 large teaspoon) for 250 to 300 g. To obtain a strong foaming effect, shake the liquid preparation with a stick blender from top to bottom, incorporating as much air as possible. The addition of a little oil will further improve the effect.
For bread dough: lecithin is used at 2g (1 large teaspoon) per 400g of dough.
Soy lecithin increases concentration and has a positive effect on memory.