Contains: Calcium, Choline, Iron
I use this product to make infused oils and butters for my edibles. I'm about half way through my second bottle and I've always had high results when testing the infusions. I recommend this product to anyone needing an emulsifier
Read More...Barcode label says sunflower lethacin but bottle is labled soy lethacin. Not happy. Can't return because its “food”. I wanted sunflower lethacin. Its a good thing i didnt eat it and die of an allergy
Read More...I bought to make gummies with. It wouldn't breakdown. I'll try it with bread, if I ever make i
Read More...I purchased this to add to my gummy candy recipe to help with emulsification and storing. I purchased the sunflower because it seemed like a better option than soy, based on research I did. My gummies came out awesome, no separation, no hardening and perfect squishiness. My only criticism is the size of the product- it is pretty large for my needs and a smaller option is not available
Read More...I use this to make medicated gummies, and it works like a charm! Decent price for an excellent product
Read More...I'm not sure how this COULDN'T work...so no suprise that it does
Read More...Just what the doctor ordered for getting infused oil's to bind in the Gummy's. Good for the liver too, my cholesterol dropped from 207 to 181 from eating the lecithin
Read More...Over the last ten years I have been trying to bake successful breads that are gluten free, and dairy free, and have conducted hundreds of experiments with low to moderate success. Most of the time it just falls apart. So for the most part, I have used Xanthan gum, ground chia seeds, and lecithin individually and in various combinations. The liquid lecithin that I have used in the past was a little thinner than this one, or granules -- this product is liquid, and is very viscous and sticky, and has worked better than any other thus far, when used in combination with ground chia seeds. It seems like this combination works better than used independently. In the pic this is a 6x size batch with 32C flours, 6C oil, 18C water, requiring 20 eggs. I hand whisked 2 Tbsp ground chia seeds in one cup of water, added one cup of the oil and switched to the hand blender and drizzled two tablespoons of this lecithin into water/oil/chia mixture while blending, making sure the lecithin was homogenizing (not allowing the water/oil to separate), then added the rest of the water and oil and hand blended (making sure the oil was not separating) for about five minutes. Then mixed in the dry ingredients. It took about 25% longer to bake but the cornbread came out very held together, and I would probably use less chia/lecithin next time. This lecithin product is very viscous and very thick and the only downside is that it is very hard to get it out of the tablespoon. Since then I have made other things with it too, and just skipped the tablespoon and drizzled it right out of the bottle as I am hand-blending. You can see it working in the bowl of water/oil because it becomes cloudy and not separating. If you lookup how much chia to use as an egg substitute, and then how much lecithin to use as an egg substitute, and then use a ratio of 2:1 chia to lecithin in egg portions, you can cut the egg count number required by half. It worked well as an emulsifier, a homogenizer, and a viscous binding agent. I am very pleased with this product
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