A few weeks ago, I was talking to a friend of mine about the pros and cons between different lecithins and their roles as emulsifiers. We both concluded that we didn’t know much, so we started to research as a competition of who could find which were the most common lecithins and their benefits.

So, how does lecithin work as an emulsifier? Lecithin is a natural emulsifier that naturally combines substances in our foods (such as bread), our bodies, and other foods. Simply put, an emulsifier is a process that allows normal ingredients that would not normally combine to do so.

Lecithin as a Fatty Acid

Because Lecithin is a natural fatty acid, it works in baking as an emulsifier, following the same pattern as eggs. The chemical structure of water and oil can be compared to the corner and middle pieces of a puzzle. There is no way for them to connect on their own. Lecithin puts the “missing pieces” between the two parts of the puzzle so that they may connect and become part of the same picture. 

For example, with common ingredients, such as oil and water, the lecithin allows the particles to connect and dissolve and become one compound. The chemical structure of the oil and the water are wrapped in a thin coating to change their “” connecting pieces” so that they can bond. 

Kinds of Lecithin

There are three main kinds of lecithins that you can use. Eggs, Soy lecithin, or sunflower lecithin. The latter two can be used and consumed without disregarding your personal diet. Each lecithin has its own exceptional and beneficial advantages. Even though all of these lecithins are similar, they contain many characteristics in their chemical makeup that would seem undifferentiable one from another, yet some features are unique. One of these main factors is taste.  

How does lecithin fit into your lifestyle?


No matter what lifestyle you choose to live by, lecithin works in your personal diet. i.e. Vegan; Vegetarian; Low-carb, whole-food diet; Mediterranean diet; Paleo diet; Vegan diet; a Gluten-free diet. Soy and sunflower lecithins have no health restrictions on them. Therefore, if you are lactose intolerant, diabetic, live a kosher lifestyle, allergic to peanuts, or even suffer from celiac disease, you can use lecithin without an effect on your system, according to Celiac.com by Scott Adams, a Celiac Disease Expert-approved. Your personal health should not keep you from experiencing and enjoying delicious, homemade bread.

Furthermore, here are the three main lecithins that can be used in cooking your fast, easy bread. These are eggs, which contain natural lecithin; soy lecithin, which has possible natural health benefits; and sunflower lecithin, which has the same benefits as soy lecithin.


First off is the classic and commonly known egg. It is used as a basic emulsifier in many general recipes. If you look for them in the store, you can easily find these natural and organic eggs without added GMOs. We suggest searching at a farmer’s market if you have trouble finding them in the supermarket.

  • When eggs are used as an emulsifier, they help add structure to the outcome bread. 
  • Eggs help the bread batter combine and stay moist in the bowl after it hits the cooling rack.

If you prefer an unrestricted or vegetarian diet, eggs may be for you, considering that they are an animal product. Eggs are high in protein but lack in flavor. Do not forget to add salt to your recipe. Eggs are a great option for an emulsifier, but if you desire more flavor and natural emulsifiers then keep on reading.

Soy Lecithin

Next, is Soy Lecithin. Do you enjoy bread but have Celiac Disease? Do you love a slice of homemade bread every now and again but are a vegetarian? Are you vegan and refuse to use eggs to create this masterpiece? If so, then you and Soy or Sunflower lecithin are a perfect match! Now, let me clarify that if you are Celiac then you still need to use gluten-free flour. What I am saying is that the soy lecithin is safe for you.

Soy lecithin works the same exact way that eggs do in a recipe. In a way, it connects the puzzle pieces together and allows the ingredients to combine in a more natural way. Soy lecithin– unlike eggs — is not restricted by any diet. (Except if you are allergic to soybeans, then we suggest that you use sunflower lecithin and not soy lecithin.)

When soy lecithin is used in recipes, it works like a conditioner for dry ingredients. This helps the dry ingredients combine, cook evenly, and retain moisture in your finished masterpiece. To use soy lecithin is simple. Effortlessly, use ½ tsp to 1 tsp per every 1 cup of flour in your favorite bread recipe. 

Natural Benefits of Using Soy Lecithin

There are some claimed natural benefits from using soy lecithin as well. A few of these are a better digestion system, lower cholesterol levels, an extra aid in skin health, and may help strengthen your heart health. It always feels better to dine where the health benefits are fine. Not to mention, soy lecithin has a crispier taste than eggs. Soy lecithin adds a touch of excitement to your bread.

According to a few scientific studies on soy lecithin, they state their experiences with this ingredient. “Research on the effectiveness of [possible cholesterol reduction] is limited. In one study, animals treated with soy lecithin experienced reduced LDL (bad) cholesterol without reducing HDL (good) cholesterol. Another study found similar findings in humans, with 42 percent reductions in total cholesterol and up to 56 percent reductions in LDL cholesterol.”

Sunflower Lecithin

Last but not least, there is Sunflower lecithin. This rare lecithin reacts the same way that soy does. Sunflower lecithin helps retain moisture in batter and your freshly cooked breads. It also adds a natural hint of flavor to your kitchen bread, buns, or creations. Another bonus of soy or sunflower lecithin is its natural preservative. This means that using either of these two lecithins naturally increases your bread’s shelf life naturally. 

Health Benefits of Sunflower Lecithin

There are possible health benefits of sunflower lecithin. They are found in sunflower lecithin as much as in soy lecithin. These possibly include (and are not limited to) better digestion, lower cholesterol, aids in skin health, breastfeeding, and may help heart health. Cooking with sunflower lecithin can relieve stress from knowing your product is natural and fresh.

Another bonus that may relieve some stress is your bread’s smooth and calm taste. Sunflower Lecithin adds a clean and fresh flavor to your homemade creations. Not only will they taste better, but you will also feel better knowing that your creations are healthy yet tasty.

Is Lecithin Just for Bread?


Soy and sunflower lecithin are not only used in bread products but can be used in many other products as well. For example, lecithin is a common ingredient amongst our daily diet. It is found in margarine, chocolates, caramels, chewing gum, instant foods, cocoa powder, coffee creamer, instant breakfast mixes, calf milk replacers, cheeses, meat, poultry, dairy, imitation dairy products, and many more.

Where Can I Buy Soy or Sunflower Lecithin?

There are many different places where you could buy lecithin. For example, at your local farmer’s market or Walmart. But we suggest for the best taste, security, quality, and easy delivery right up to your front door porch to order it online through our Fast Easy Bread online store or through our Fast Easy Bread Amazon store. All you have to do is enter your order, and we will do the rest.

Baking Tips with Lecithin 101:

Now that you know more about not only the three main types of Emulsifiers, including lecithin as well, here are some fun facts about how to use them with a few simple tips and tricks in the kitchen. Use these in your process of creating masterpieces in the kitchen, and find for yourself that they are more beneficial than using only eggs! The results in the kitchen are limitless.

Softer Bread

We all want that warm, soft bread to break into on a Sunday afternoon. There have been many different suggestions and products to make this dough from heaven. It seems like a long and tricky process to get the perfect softness of bread-right? Well, we have a fast and easy secret for you! Did you know that if you use a little less flour than what the recipe calls for when you use lecithin it will make your bread, rolls, muffins, or cake more moist and more delectable? Now, the secret is out to having fast, easy, and soft bread.

Skip “”Trial and Error””

There are so many fun and not so fun trial and error adventures that could be made in the kitchen with any creation. As your friends from Fast Easy Bread, we have come up with a perfect lecithin-to-flour ratio for you and your wonders in the kitchen. Just because we like baking lovers like you! Find natural lecithin from Fast Easy Bread here. With these lecithins, your experiences in the kitchen are about to take off for the best, and you may feel some of the possible health benefits from them as well. Not only is skipping trial and error as easy as pie, but it is possibly healthier, too! Do you think that would be great? You can bake your bread and eat it too.

Thicker and Better

Do you want your final product to have a little more richness? Do you want better bread without paying the money and the calories for it? Then our fast and easy trick is just for you! Simply add a tsp of your favorite choice of natural and healthy fat to help your bread to taste expensive and richer.

And the Baker Said, “”No More Cracked Bread””

Isn’tIsn’t it so frustrating when you loved and kneaded dough cracks while in the oven? Do you just wish how to make your bread come out flawless and smooth, just like in the television shows? To accomplish this task is a very simple solution. You must unleash your inner bread ninja and slash the top of your bread 20 minutes before it goes into the oven. In the middle and down from one side to the other. When you do this, it is not only fun, but it helps trapped air escape during the baking process.

First of all, when you place the dough into the oven, there are still air particles inside of it. As the warmth of the oven increases the heat of the dough, it increases the temperature of the air bubbles inside. The cracks that are found in your bread are caused by the hot air trapped inside of the dough. Therefore, when those air pockets get to a high enough temperature, they go through a state change and turn into gas. When they become a gas, they have to escape the dough. By not having a given outlet, they are forced to create a path out of the bread. Because this happens during the baking process, they leave cracks behind in your work of art as a consequence. Their battle scars can be seen in your final product. But, when you unleash your inner ninja first and give the hot air a place to escape, the hot air particles are merciful to your bread and hard work.

At 70 Degrees for Ease

True or False: Does it matter what degree that you rise your bread at? True! The optimum temperature to raise your bread at is 70 degrees Fahrenheit (or 21.1 degrees Celsius). To expand the bread’sbread’s ability to produce the best flavor, it needs this cooler temperature to rise at. When it rises to 70 degrees Fahrenheit, it becomes more flavorful and mouth-watering. The wait is worth the final product.

Lighter Bread for Life

Have you ever had a piece of bread that’sthat’s texture was so light that it literally melted in your mouth? We have another baking bowl secret for you! Whether you would like mouth-melting bread or your bread product to have a lighter texture, this tip can help you reach both! Well, the secret is out! With lecithin, simply add a ½ teaspoon of baking powder to your batter and it will turn out lighter and better. If needed, add a dash more into your magic bowl to receive the results that you desire and easy tips!

We wish you good luck baking buddy! By giving you this new information about different types of lecithin, we are excited for your baking journey to fluffy and rich bread. May all of your creations turn out delectable and unforgettable with our fast and easy lecithins and tips!

Frequently Asked Questions

Is using lecithin in chocolate important, and what is the benefit of using it? 

Lecithin is used as an ingredient for almost all chocolate. Lecithin serves the same purpose in chocolate as other foods, it emulsifies. Lecithin also acts as a natural preservative in the chocolate.

Are sunflower and soy lecithin vegan? 

Soy lecithin is vegan and can be used in vegan recipes. However, some sunflower lecithin is not vegan. Some sunflower lecithin has bovine cellulose, which would not be vegan. All Fast Easy Bread lecithin (sunflower & soy) is vegan.


How is lecithin beneficial for vegans? 

Lecithin offers a plant-based emulsifying solution, making it valuable for vegan recipes, especially when eggs are not an option.