Lecithin is a substance used in cooking as a preservative, lubricant, moisturizer and emulsifier, helping to combine liquids that do not naturally blend. Lecithin derived from soybean oil is one of the most common forms, found in products such as non-stick cooking sprays, margarine, chocolate and salad dressings. As lecithin can be derived from a variety of plant and animal sources, numerous alternatives to soy lecithin exist for those with soy allergies.
Vegetable Oils
Soy lecithin, which is primarily composed of fats, can be replaced with other fatty substances in most recipes. As soy lecithin is derived from soybean oil, other edible vegetable oils may be used in its place. The Cook's Thesaurus, for example, recommends that soy lecithin and vegetable oil can be used interchangeably in bread recipes. Due to the use of soybean oil in products labeled as "vegetable oil," however, you may wish to use pure oils, such as canola, rather than vegetable oil.
Egg Yolks
According to the United Soybean Board, the word "lecithin" is derived from "lekithos," the Greek word for egg yolk. Prior to the isolation of lecithin in the 19th century, eggs served as the primary source of lecithin in most foods. As whole egg yolks may not be the perfect replacement for soy lecithin in most recipes, you may wish to look for egg yolk lecithin at your local health food store or supermarket.
Sunflower Lecithin
For vegetarians and vegans with soy allergies, the dominance of egg- and soy-based lecithin in commercial products and recipes can be an issue. Similar to the use of other vegetable oils, lecithin derived from sunflower seeds may be used as a vegan-friendly, non-allergenic alternative to soy lecithin. Granted "Generally Recognized as Safe," or GRAS, status by the U.S. Food and Drug Administration in 2009, sunflower lecithin is not as readily available as other soy lecithin substitutes. Despite this lack of prevalence, however, many health food manufacturers and stores now carry sunflower lecithin and products made with this ingredient.
PGPR
Polyglycerol polyricinoleate, or PGPR, is an artificial emulsifier that was granted GRAS status by the U.S. Food and Drug Administration in 2006. Since then, its use has grown substantially, primarily as a coating in candy and an inexpensive replacement for cocoa butter in chocolate manufacturing. Derived from castor oil, PGPR may be used safely as a substitute for soy lecithin. Due to the limited number of manufacturers producing PGPR, however, PGPR is not as readily available as other vegetable- and animal-derived lecithin substitutes.
References
- The Cook's Thesaurus: Miscellaneous
- United Soybean Board: Soy Lecithin Fact Sheet
- Lecithin Source: The Wonders Of Egg Yolk Lecithin
- "Natural News"; Sunflower Lecithin, the New Alternative to Soy Lecithin; Ethan A. Huff; June 2010
- Food and Drug Administration: GRAS Notification for Polyglycerol Polyricinoleate (PGPR)
- Palsgaard: Crystal Clear Leadership in PGPR
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