Imagine a cream soup so velvety that your spoon glides through it like silk. Or pancakes without a single egg - yet soft, fluffy, and fragrant like a freshly baked cake. The secret? Just one spoonful of liquid sunflower lecithin.
Lecithin is a natural, fat-like substance rich in phospholipids - essential components of cell membranes. In cooking, it is most valued for its ability to bind fats and water, transforming them into stable emulsions.
Liquid sunflower lecithin is extracted from sunflower seeds through mechanical pressing and subsequent purification. It contains no cholesterol, is non-allergenic (unlike soy lecithin), and has a neutral taste and aroma, making it an extremely versatile ingredient in the kitchen.
Key Properties and Functions of Lecithin
Natural emulsifier
Stabilizes mixtures of fats and water (such as mayonnaise, chocolate, sauces) without separating into layers.
Moisture retention
In baked goods, it prevents drying and extends freshness.
Texture enhancement
Makes dough softer and creams smoother.
Egg substitute
In recipes where eggs are primarily used for emulsifying and binding (pancakes, mayonnaise, cakes).
Butter alternative
Reduces the need for solid fats while keeping dishes creamy and flavorful.
How to Use Liquid Sunflower Lecithin - Principles and Ratios
Liquid sunflower lecithin is highly concentrated, so careful dosing is important. Generally, 1-3% of the total recipe weight is enough to achieve the desired effect.
As an Emulsifier
Principle: Lecithin acts as a “bridge” between fat and water, coating fat droplets and preventing them from separating.
Ratio: 0.3-0.5% of the total mixture weight (about ½ teaspoon per 500 g of product).
How to use: For liquids and sauces, mix it first with the fat or dissolve it in a little warm water, then blend into the rest of the ingredients.
Best for:
- Mayonnaise, dressings, vinaigrettes
- Chocolate, ganache, glazes
- Cream soups, butter-based sauces
Tip: For best dispersion, use a blender or immersion mixer.
As an Egg Substitute
Principle: In many recipes, eggs serve as emulsifiers and binding agents. Lecithin can perform this function without changing the taste or color of the dish.
Ratio: Replace 1 egg with 1 teaspoon of liquid lecithin + 2 tablespoons of water or plant-based milk.
Add it to the liquid phase before mixing with dry ingredients.
Best for:
- Pancakes, cakes, cookies
- Vegan mayonnaise and sauces
- Vegetable patties (for binding)
Tip: In baked goods without eggs, combine lecithin with a leavening agent (baking soda or powder) for better volume.
As a Butter Alternative
Principle: Butter often adds texture, moisture, and binding in recipes. Lecithin can replace some of these functions, allowing you to reduce the fat content.
Ratio: Replace 25-50% of the butter - for every 100 g of butter replaced, use 1 teaspoon of lecithin plus the corresponding amount of liquid (water, milk) or light oil.
Best for:
- Cream soups (lower fat, still creamy)
- Desserts (mousses, creams)
- Ice cream - prevents crystallization and creates a smooth texture
Tip: In ice cream and mousses, add lecithin to the warm phase so it dissolves completely.
General Tips
- Temperature: Dissolves best in a warm phase (30-50°C / 86-122°F)
- Tools: A blender or immersion mixer ensures even distribution
- Storage: Keep in a cool, dark place, tightly sealed
- Pairing: Works well with other thickeners (agar-agar, starch, guar gum) for complex textures
Recipes with Liquid Sunflower Lecithin
Vegan Mayonnaise (Egg-Free)
Ingredients:
- 100 ml soy or oat milk
- 200 ml sunflower oil
- 1 tsp liquid sunflower lecithin
- 1 tsp mustard
- 1 tbsp lemon juice
- Salt to taste
Instructions: Blend milk, lemon juice, mustard, and lecithin. Slowly drizzle in the oil while blending until thick.
Homemade Chocolate
Cocoa powder, cocoa butter, sweetener, and ½ tsp lecithin - for a smooth, stable texture.
Balsamic Salad Dressing
Olive oil, balsamic vinegar, honey, and ¼ tsp lecithin - keeps the sauce perfectly blended.
Egg-Free Pancakes
Ingredients:
- 200 g flour
- 400 ml plant-based milk
- 1 tbsp oil
- 1 tsp lecithin
- Pinch of salt
Instructions: Mix all ingredients and cook in a lightly greased pan - results in elastic, non-breaking pancakes.
Vegan Cake
Replace each egg with 1 tsp lecithin + 2 tbsp water - for a fluffy structure.
Creamy Hummus
Lecithin boosts creaminess, replacing mayo or egg yolk.
Reduced-Fat Cream Soup
Replace half the butter with 1 tsp lecithin - still silky and rich.
Vegan Chocolate Mousse
Avocado, cocoa, sweetener, and lecithin - rich and indulgent without dairy or butter.
Homemade Ice Cream
Plant milk, fruit purée, sweetener, and ½ tsp lecithin - prevents crystallization and keeps it smooth.
Next time you make mayonnaise, soup, or your favorite ice cream, try adding a touch of liquid sunflower lecithin - you might never cook without it again.
