Home Made Soy-Lecithin Powder

Home Made Soy-Lecithin Powder

 

How to Make Soy Lecithin Powder at Home

What You Need Soybeans

(raw, organic preferred)

Blender or grinder

Pot for boiling

Fine strainer or cloth

Tray for drying

Low-temperature oven / dehydrator / or sun-drying space. Grinder (coffee/spice grinder) Airtight container

Step 1 – Extract Lecithin-Rich Layer Follow the soy milk method:

1. Soak soybeans overnight.

2. Grind with water – soy slurry.

3. Boil for 15–20 minutes.

4. Filter → get soy milk.

5. Let the soy milk sit → a creamy foamy layer rises.

6. Skim this layer → this is your wet lecithin extract.

Step 2 – Dry the Extract Spread the lecithin-rich cream thinly on a clean tray.

Drying options: Dehydrator: 40–50 °C until completely dry.

Oven (lowest heat, door slightly open).

Sun-drying (if strong sun, but cover with mesh to keep dust/insects away).

Step 3 – Grind into Powder Once fully dry, break into small pieces. Grind in a spice/coffee grinder until fine powder.

Step 4 – Store Keep in an airtight glass jar or food-safe plastic. Store in a cool, dry place. Shelf life: 2–3 months (longer if refrigerated).

How to Use Homemade Soy Lecithin Powder Soy or grain milks

3–5 g per liter (½ teaspoon). Baking (bread, cakes) → 1 teaspoon per 500 g flour improves texture. Chocolate/candies → acts as emulsifier.

Note: Industrial soy lecithin powder is more concentrated (after chemical/solvent extraction and spray-drying).

Homemade powder is less pure, but still works fine for stabilizing drinks and food prep.