An oil-like extract from soybeans used to preserve, emulsify and moisturize foods.

Many candymakers look for lecithin as an emulsifier (make water and oil combine) in real chocolates, caramel and taffy.

Lecithin can be used to thin chocolate. It is cheaper than cocoa butter and less is needed for similar results. Usage recommendation is 0.25 - 0.50% lecithin per total batch. Too much lecithin can have the reverse effect and cause chocolate tothicken. It can also be used to control sugar crystallization.

Lecithin is also used in bread making as a dough conditioner and mild preservative. Usage recommendation is 2 to 3 teaspoons for every 3 cups of flour.

Combined with vegetable oils, lecithin can be used instead of high-calorie oils for greasing pans and sauteing food.