Fast Easy Bread Soy Lecithin Liquid (8 oz) | Easy-to-Use | Available in Mess-Free Squeezable Bottle | Natural Food-Grade Emulsifier | Enhances Dough Texture and Ingredient Distribution

I see on the label that this product is used in baking, but I bought it on the recommendation of Modernist Cuisine at Home, the cookbook by Nathan Myhrvold and Maxime Bilet, where it is used in the recipe for vinaigrette salad dressing and other sauces. Making a salad dressing emulsion stable may be a small problem in the grand scheme of things, but it can be quite annoying when a dressing breaks. Sure enough, just a few drops of Liquid Soy Lecithin in the mixture of vinegar and oil and flavorings is enough to make it stably emulsify with very little effort, and hold for...well, I don't know...I always use it within an hour. Best of all, it doesn't affect the flavor or color of the dressing, as other emulsifiers can. I've used this product a couple of times and it works very well. The pour spout on the bottle is nice - the liquid is very thick and sticky; you don't want to measure it in spoons. The order arrived promptly as expected. Very satisfied.

As a serious hobby cook for more than 45 years, I became acquainted with lecithin and its uses along the way. Until now, I have always used powdered lecithin, either soy or sunflower. Most of the time the powders work fine, especially in baking where I mix the powder with the flour. However, when making emulsified salad dressings, sauces and the like, it is sometimes awkward to get the powder to dissolve smoothly, even when I mix it with the aqueous components first. Enter Pure Liquid Soy Lecithin! This has been such a time saver with near limitless applications to emulsify. I especially like it in salad dressings. Just a little squirt and no more separation of dressing components.. A quality product with many uses.

I’ve been using this over 10 years now to make dairy free butter, from the recipe in miyoko’s cookbook. Works great. I will continue to buy this brand.

It's soooo sticky. It's hard to measure, and even harder to clean up. Still a bit better than granuals, but not as good as powder

I brought the Liquid Soy Lecithin product so my bread would not harden so quickly. I used it for making Hawaiian Sweet Bread. The product is easy to use and the lecithin did keep the bread softer then without. I am happy to have found this product and will purchase this again.

I love the way my bread kneads and baking time is shorten. Instead of 25 mins I let my bread bake for 45 mins and is perfect all the time. I use an iron cast bread loaf, bought from Amazon. I proof my bread in the microwave, with warm water. I also use this for pizza dough. Great buy. Great purchase

I was under the impression that this company only sold sunflower lecithin (they do sell it, but they also sell this soy lecithin). So I ordered this soy lecithin by mistake.. And they do not allow returns. (Sunflower lecithin is the healthier option. They should focus on that.)

I have been making whole wheat bread by grinding my own grains and using a mixer to knead the bread for over 40 years. The one unhealthy thing I had to do was use Crisco to grease the pans; vegetable oil just didn't do the job. A short time ago I purchased a whole-wheat breadmaking book and in the back of the book under the topic "Grease" I found this great tip. She wrote, " We kept a can of solid white vegetable shortening to use only for greasing--until our friend and baking wizard Manuel Freedman suggested this alternative, which works beautifully. Buy some lecithin and mix 1/2 cup lecithin and 1 cup liquid vegetable oil. Keep it in the refrigerator. Use this for greasing anything--it works like magic." I bought this Liquid Soy Lecithin and followed these directions. My bread fell out of the pans like magic. I will never use Crisco again for greasing. Yeah! What a great and healthy tip. Bon Appetite. . . . Cheryl