Lecithin is an emulsifier used to stabilize recipes that mix polar and non-polar ingredients. That’s because lecithin’s molecule has both a polar and a non-polar end. Its polar end is hydrophillic (water-loving) and its non-polar is hydrophobic (water-hating). While this property makes lecithin an ideal emulsifier for oil-and-water vinaigrette, lecithin is more often used in … Continue reading Lecithin (lecite)