Liquid Soy Lecithin

In the Modernist Ingredients and Equipment Forum
Does anyone have any idea what the specific gravity of liquid soy lecithin might be? Its what Myrhold et al recomend, but I find it's so incredibly viscous that its difficult to weigh out and then subsequently transfer to the food. I thought that it would easier to measure it out based on volume in a calibrated syringe. They specifically said not to use lecithin powder sold in health food stores, but is that different from lecithin powder sold in the Modernist Pantry? I wold prefer a powder if it is equivalent.

2 Replies So Far

Hi @Michbill, I'm not sure off the top of my head but I'll look into it and get back to you.

Hi @Michbill, I emailed Christopher from Modernist Pantry to pass along your question and here was his response:

"Hi Jason

I don't know the specific gravity of liquid soy lecithin but it is quite viscous and sticky. We used to carry it and stopped for the very reason that the poster mentioned. It is extremely hard to measure. The reason Nathan recommends it in MC at Home is that it is more readily available in stores than the powder is, which is of course not an issue for us. In my experience the powder works just as well as the liquid. What doesn't work well are the granules that are sold in health food stores as "powder" but have been agglomerated and don't dissolve well."

I hope that helps answer your question.

Thanks and happy cooking!

Reply to this Topic

In order to add a reply to this topic please log in or create an account, it's free and only takes 30 seconds.

placeholder image

Cookie Consent

This website uses cookies or similar technologies, to enhance your browsing experience and provide personalized recommendations. By continuing to use our website, you agree to our Privacy Policy