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Adding lecithin to your recipe will take your edibles to the next level and make you stand out against your competitors. Lecithin is a yellow-brownish fat essential occurring in the cells of both plant and animal. Lecithin can be found in sources such as soybean, sunflower seeds, canola, egg yolks, and cottonseeds.
It would be best if you considered including lecithin as a key ingredient in your cannabis kitchen. Incorporating lecithin will help to infuse your cannabutter and the water-based ingredients together. In addition, lecithin is good for binding when baking with cannabinoids.
Without adding lecithin, your edibles run the risk of crumbling when touched. A mixture of sugar, cocoa, and flour to make cookies or cakes is sometimes runny running the risk of crumbling. If you are looking to make some money and get high, you know when the end product is all over the place, the results are awful. Lecithin helps with the binding of the cannabinoids to the fats and oils in your butter during the infusion process.
Lecithin increases the bioavailability of cannabinoids because it is a phospholipid. Phospholipids help in cell absorption, and lecithin in edibles makes the THC absorption stronger and lasts longer. Lecithin is also a surfactant, surfactants are compounds that can lower surface tension, and this property helps in the distribution of THC more effectively.
By now, you are bought to the idea of adding lecithin to your edibles, and the remaining question is how you should do it and how much lecithin to use in your edibles? Incorporating lecithin as an ingredient in your baking is easy and straightforward.
Lecithin as a dough conditioner, add a teaspoon in every cup of flour for the recipe. Mix the liquid and dry ingredients into a uniform infusion and get baking. Follow the baking procedure and directions till the process is complete. Sample your edibles and if the texture is not as anticipated, add some more lecithin in your next batch. If the taste of lecithin dominates the edibles, then reduce the amount in the next batch.
Baking edibles following the vegan option is slightly different. In a typical recipe, mix one and a half teaspoon of lecithin with two teaspoons of water for each egg yolk needed in the recipe. Add the flavor and other binding ingredients and bake. Taste the edibles and decide whether you need to reduce or add lecithin to the next batch, depending on the current outcome.
Not all cannabis edible recipes require a specific amount of lecithin. In such cases, use the rule of thumb where you add a teaspoon of lecithin to a cup of liquid. A common mistake you can make is adding lecithin to the cannabutter, which can be a disaster as the temperature of the butter can fluctuate, requiring you to add water.
If you add water to regulate the temperature of the cannabutter to prevent it from denaturing the cannabinoids, avoid adding lecithin to the infusion. As lecithin will bind the water and butter together, creating a mess and your end products will be undesirable.
Your baking process may involve adding lecithin to the butter, then take your time and ensure the water and butter are completely separated. This way, the outcome of your end product will be as intended.
Eggs are probably the finest source of lecithin for use in edible dishes; nevertheless, they will not suffice in vegan recipes because of their high cholesterol content. Soy lecithin is a ubiquitous ingredient in many processed meals, but there is a great deal of dispute regarding how nutritious it is in general.
Sunflower lecithin is extracted without the use of solvents, making it the most natural form of lecithin in comparison to soy lecithin powder. Using the sunflower lecithin powder has a couple of benefits.
Due to its emulsifying property, sunflower lecithin powder is used to bind the oil-based cannabutter to the water-based ingredients making a well-infused mixture. The mixture will help you bake edible cookies, brownies, and cakes that will not crumble.
Sunflower lecithin powder helps extend the shelf life of your edibles. The lecithin is amphiphilic hence inhibiting segregation of water and oil in the infusion. This property prevents the likelihood of mildew or mold formation of your baked goods.
People are less allergic to the sunflower lecithin powder making it the ideal choice when baking edibles. Sunflower is mostly grown organically without genetic modifications makes sunflower lecithin acceptable to most people.
Soy lecithin powder is extracted from soybean oil using chemical solvents. The main concern with using soy lecithin powder is that most people tend to have an allergic reaction hence not a good choice for making your edibles. Most of the soybeans are genetically modified, which lowers their popularity.
Lecithin is available in both powder and liquid form in the market. The liquid form of lecithin has low-fat content, while the powder form has a slightly higher fat content. Whichever you decide to bake with is entirely up to you as the results are more or less the same. The powder form is easier to clean up in case of a mess while baking than the liquid form.
You are probably wondering where you can get the lecithin from, and the best suppliers of lecithin for commercial and industrial purposes are non-other than National Lecithin. For more than 45 years, we have been entrusted to supply lecithin by different businesses. Our product is fresh, consistent, and of excellent quality. The lecithin products we produce are Kosher, Halal and Food Chain Certified and meet Global Standards for Food Safety. Contact us today at (973) 940-8920, or fill out our online form and make your order!
Soy lecithin is derived from highly processed soy oil and has very little, if any, soy protein (100-500 ppm). Most allergists do not recommend that patients with soy allergy avoid soy lecithin. Organizational on-line sources (FARE, FAARP, CoFAR) indicate that food products containing soy lecithin can be consumed safely by nearly all patients with soy allergy. A literature search found few case reports of allergic reactions that have been attributed to soy lecithin. The degree of risk for use of soy lecithin-containing medications in patients who have soy allergy has not been extensively studied. Considering the small amount of protein present, the risk of a reaction from these medications is thought to be very small, yet there are case reports of reactions. Consequently, the use of these medications in highly sensitive soy-allergic patients is usually avoided. However, if no alternatives exist and the medication is necessary, after a discussion of risks vs benefits, one might consider administration of the first dose under medical observation.I hope this information is helpful to you.Jacqueline A. Pongracic, MD, FAAAAI
Lecithin, also known as soy lecithin, is a natural emulsifier and stabilizer. It comes from fatty substances found in plant and animal tissues. It is a traditionally used ingredient in various forms, such as egg yolks, which is why eggs are used to create many emulsions.
Soy Lecithin, or lecithin, is commonly used to hold emulsions together. Lecithin is a very common ingredient in packaged foods because it is such a great emulsifier and stabilizer. It's also the main reason egg yolks work so well to stabilize mayonnaise, aiolis, and sauces like Hollandaise. In modernist cooking it is often used to hold vinaigrettes together, create light foams and airs, and add elasticity and moisture tolerance to doughs.
I always recommend ModernistPantry.com, they have great service and are really good to work with (because of this, we do have an affiliate relationship with them). They also have the Texturas Lecite, if you prefer that, as well as egg yolk powder and liquid lecithin.
Lecithin powder, or lecithin liquid, is just a processed version of lecithin. It has been removed from other ingredients, such as eggs or soy, so it is pure and of a set strength. It also allows you to use it without adding the flavor of eggs to your dishes. Most powdered lecithin is created as a by-product of making soy oils.
For the stabilization of emulsions, lecithin is added at a weight ratio of 0.3% to 1.0%, depending on how stabilized you want the emulsion to be. To help strengthen the emulsion, xanthan gum can also be added at a 0.1% to 0.4% ratio, which has the often desired effect of slightly thickening it and increasing the mouthfeel.Note: See How to Measure Modernist Ingredients for more information on ratios.
To make a lecithin foam, take a flavorful liquid and whisk or blend in the lecithin. It is typically used at a 0.25% to 1.0% ratio by weight, so for every 100 grams of liquid, 0.25 to 1 gram of soy lecithin would be used. Most liquids can be kept at this stage for several hours.
The percent of lecithin added is usually between 0.25% to 1% of the weight of the liquid, 0.6% is a good starting point if you are unsure how much to use. Using too much lecithin will actually cause the foam to collapse. The exact amount needed will depend on the specific liquid being used and how watery or oily it is, as well as how many particles are still in it.
The other common use for lecithin is to stabilize emulsions. Lecithin powder will bind and slightly thicken the emulsion, helping it to hold longer before breaking and usually adding a subtle creamy texture to it.
For an emulsion lecithin will usually be added as 0.5% to 1% of the liquid by weight. To help strengthen the emulsion you can also add some xanthan gum at a 0.1% to 0.4% ratio, which has the sometimes desired benefit of slightly thickening it.
Soy is one of the most widely-grown crops in the United States, and 94 percent of it is genetically modified. Soy is a cost-effective source of lecithin. Chemicals, including acetone and hexane, are used to extract the lecithin from soybean oil.
However, lecithin derived from sunflower oil is becoming increasingly popular, possibly due to requirements to declare allergens in foods. Also, those who wish to avoid genetically modified crops may choose sunflower lecithin. The extraction process is typically gentler and is carried out by cold pressing rather than with chemical solvents. 041b061a72