Lec
In short
Lec is a type of protein found in egg yolks that helps keep oil and water mixed together.
In plain words
It acts like a bridge between ingredients that usually stay separate. This allows you to create smooth, creamy textures in food. Without it, your sauces might split or look oily.
A simple example
When you whisk egg yolks into a vinaigrette, lecithin keeps the oil and vinegar from separating. This creates a stable, creamy dressing.
Why it matters
It is essential for the texture of many common foods like mayonnaise, chocolate, and baked goods. It ensures products stay consistent on the shelf and have a pleasant mouthfeel.
Easy to mix up
Do not confuse lecithin with gelatin, which is used to thicken or set foods rather than emulsify them.