The sun is shining (hopefully), temperatures are rising, and the smell of spring is in the air—and certainly in your candy kitchen—as you create your delectable springtime confections. RCI member, LorAnn Oils, shares how you can take your chocolates and confections to the next level of perfection with a favorite secret ingredient—soy lecithin!
What
Is Soy Lecithin?
Lecithin
is an emulsifier used in foods to stabilize other recipe ingredients that do
not inherently mix well. This naturally thick extract comes from soybeans and
has super-charged emulsification abilities that produce perfectly blended
gravies, dressings and sauces. For candy lovers, it’s the qualities lecithin
adds to confections that are the cause for excitement!
Benefits
of Using Soy Lecithin in Confections
When
it comes to the confectionery world, lecithin is used as a natural emulsifier,
preservative, antioxidant and flavor protector in chocolates and candies. Two
ingredients we know do not live in perfect harmony: oil and water. The ability
to keep oils and fats from separating makes lecithin ideal. Think of lecithin
as the requisite sidekick for chocolates and buttery candies. Its emulsifying
properties improve mixability, which enhances the texture of buttery candies
and chocolates, while protecting the flavor. Lecithin’s emulsification magic
also keeps candy from developing an oily residue on the outside, giving confections
a beautifully smooth finish customers will appreciate.
The addition of lecithin can also extend shelf life thanks to the presence of antioxidants which help to slow the oxidation of fats and control crystallization. This is great news for professional confectioners, because it reduces the risk of mold developing and keeps chocolates, caramels and other buttery candies fresher longer.
Ask your supplier, as some soy lecithin products may be gluten-free and vegan-friendly, making it a perfect option for customers who have special dietary needs. Keep reading for a variety of ways you can use lecithin in the following candy creations.
Chocolates
Incorporating
lecithin into melted chocolate can help it flow more smoothly and consistently.
Lecithin acts as a binder in chocolate, helping cocoa solids, sugar and milk
better adhere to the cocoa butter. Adding just a small amount of lecithin to
melted chocolate keeps the chocolate from spreading too quickly so it doesn’t
seize or thicken. Lecithin is also a more cost-effective option than cocoa
butter and less is needed.
Usage recommendation is 0.25 – 0.50% lecithin per total batch. Too much
lecithin can have the reverse effect and cause chocolate to thicken.
Caramels,
Toffees and Brittles
A
common problem for candy makers is the stickiness of their products,
particularly in toffee and brittles where the butter and sugar tend to separate
during the cooking process. Luckily, lecithin helps to minimize this issue by
allowing the butterfat to mix with the moisture in the batch. Lecithin can also
help prevent caramels from sticking to their wrappers or wax papers. Usage
should be limited to 0.20-0.40% of the total batch to achieve the best results.
Caramel
Popcorn
For
caramel popcorn, adding a little lecithin and oil at the very end will help your
creamy caramel evenly coat the popcorn and reduce clumping.
Cinnamon
Candies
When
making hard candy, cinnamon oil is a flavor that may not stay completely mixed
into the candy syrup and can float to the top. To help the oil stay mixed, stir
a small amount of lecithin into the boiled candy syrup. Since lecithin is an
emulsifying agent, it helps keep oils evenly mixed and emulsified throughout
the batch. We recommend adding 1/4 teaspoon of lecithin per cup of sugar.
When making hard candy, it can be difficult to keep certain flavors, specifically cinnamon oil, evenly mixed throughout the candy syrup. To prevent cinnamon oil from floating to the top of your hard candy mixture, stir in a small amount of lecithin into the boiled candy syrup. As an emulsifying agent, lecithin helps to keep oils evenly distributed throughout the batch. LorAnn Oils recommends adding 1/4 teaspoon of lecithin per cup of sugar.
Now
you can see why soy lecithin is a favorite secret ingredient for many candy
makers and chocolatiers. Not only does it provide a range of functional
benefits, but it also helps to create a smoother, more consistent product with
a longer shelf life. With its natural and clean label ingredients, soy lecithin
is an easy and cost-effective solution to improve the texture and flavor of
chocolates and other confections.
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