Below is a list of all known varieties for Lecithin. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Canola Lecithin (Liquid) | A plant-based emulsifier derived from canola oil, used as a non-soy, non-sunflower alternative. |
| Egg Yolk Lecithin | The natural lecithin found in egg yolks, which is the traditional emulsifier in mayonnaise and hollandaise. |
| Egg Yolk Lecithin | The natural lecithin found in egg yolks, which is the traditional emulsifier in mayonnaise and hollandaise. |
| Lecithin (De-oiled, Powder) | A concentrated powder form of lecithin with the oil removed, favored for its stronger emulsifying properties in baking. |
| Monoglycerides and Diglycerides | Emulsifiers widely used in processed foods (shortening, margarine, baked goods) to create a uniform texture and prevent staling. |
| Propylene Glycol Monostearate (PGMS) | An emulsifier that creates a very stable foam. Used in whipped toppings and cake mixes. |
| Sorbitan Monostearate | A synthetic emulsifier used to keep water and oil mixed, often used in icings, cakes, and as a "bloom" inhibitor in chocolate. |
| Soy Lecithin (Granules) | De-oiled lecithin granules. Often used as a dietary supplement or added to smoothies. |
| Soy Lecithin (Granules) | De-oiled lecithin granules. Often used as a dietary supplement or added to smoothies. |
| Soy Lecithin (Liquid) | A viscous, syrup-like liquid. A powerful emulsifier used to bind oil and water in dressings, chocolate, and baked goods. |
| Soy Lecithin (Liquid) | A viscous, syrup-like liquid. A powerful emulsifier used to bind oil and water in dressings, chocolate, and baked goods. |
| Soy Lecithin (Powder) | A fine, powdered form of de-oiled lecithin, used in molecular gastronomy to create foams and "airs." |
| Soy Lecithin (Powder) | A fine, powdered form of de-oiled lecithin, used in molecular gastronomy to create foams and "airs." |
| Succinylated Monoglycerides | A dough conditioner and emulsifier used to improve the texture and shelf life of bread. |
| Sucrose Esters of Fatty Acids | A versatile emulsifier used in a wide range of products, from beverages and ice cream to bakery glazes. |
| Sunflower Lecithin (Liquid) | A viscous liquid, used as a soy-free, non-GMO alternative emulsifier. |
| Sunflower Lecithin (Liquid) | A viscous liquid, used as a soy-free, non-GMO alternative emulsifier. |
| Sunflower Lecithin (Powder) | A fine powder, used as a soy-free alternative for creating foams and in baking. |
| Sunflower Lecithin (Powder) | A fine powder, used as a soy-free alternative for creating foams and in baking. |