Soy lecithin is a fatty substance derived from soybeans, widely used in the culinary world as an emulsifier, stabilizer, and texturizing agent. Its primary function in cooking is to blend and stabilize mixtures of oil and water, which typically do not mix easily. This property makes soy lecithin a key ingredient in products such as mayonnaise, salad dressings, and various sauces, where it helps maintain a uniform texture by preventing separation.
In baking, soy lecithin improves the texture and shelf life of products by acting as a dough conditioner, enhancing moisture retention, and contributing to a finer crumb structure. It also reduces the stickiness of doughs, making them easier to handle during processing.
Beyond its traditional uses, soy lecithin is also valued in modernist cuisine, particularly in the creation of foams and airs. When used in small quantities, soy lecithin can stabilize air bubbles in liquid mixtures, allowing chefs to create light, airy textures that add visual and textural elements to dishes without significantly altering flavor.