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Post by doclogic77 on Apr 17, 2010 11:40:39 GMT -5
I was making chocolate today and just noticed that the lechithin said it needed refrigeration. I didn't see this after my last batch about 2 weeks ago. It's been at room temp for about 2 weeks. It has already been added to the batch. I can't find anything online about it...will it harm me if I eat it? What happens when you don't refrigerate it?
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Post by Brad on Apr 17, 2010 12:01:39 GMT -5
Not sure what happens. We use liquid lecithin here at Choklat, buy it by the case, and ours says nothing about refrigeration before, during, or after use.
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Post by Sebastian on Apr 17, 2010 20:56:35 GMT -5
Lecithin is approximately 50% soybean oil. Soybean oil is a highly unsaturated oil, meaning it's inherently not very stable (susceptible to oxidation - meaning it'll taste bad). The reason they're saying keep it cold is to slow down the oxidation rate. VERY few places keep their lecithin refrigerated - yours will be just fine i'm guessing. If any doubt, simply put some on a spoon and taste it - if it tastes like fish, find a new batch. The active components of lecithin are good for your brain
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Post by Brad on Apr 18, 2010 0:24:48 GMT -5
Sebastian;
Thanks for the insight. Now if I only had a brain for it to benefit.... LOL ;D
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Post by Sebastian on Apr 18, 2010 6:08:15 GMT -5
something tells me you're doing just fine
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Post by doclogic77 on Apr 18, 2010 19:35:37 GMT -5
Thanks guys. I took the chance before I read these. I figured if I died from rancid lecihin...at least I did so in the name of good chocolate
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Post by kellymon on Apr 26, 2010 20:37:07 GMT -5
We use the letcithin for various recipes, and usually buy it from our local health food store where it is always refrigerated. We store it cold also, for the reasons others have already stated. We also store our other less stable oils like walnut, hemp and flax oils cold for the same reasons; to slow degradation, oxidization etc. robert
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Post by rabarber on Apr 30, 2010 9:56:06 GMT -5
A lot of industrial chocolate manufacturers store their liquid lecithin in large tanks lightly heated (>30°C) for 2-3 weeks. This because otherwise the lecithin is to thick to pump around. It will not ruin your chocolate if not stored in your refrigerator for to long.
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Post by cocoa on May 18, 2010 20:54:20 GMT -5
I was making chocolate today and just noticed that the lechithin said it needed refrigeration. I didn't see this after my last batch about 2 weeks ago. It's been at room temp for about 2 weeks. It has already been added to the batch. I can't find anything online about it...will it harm me if I eat it? What happens when you don't refrigerate it? I want to know what happens to you now?...
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Post by patsyswine on Jul 15, 2010 8:03:51 GMT -5
It took me two years to discover where I could get Lecithin in my city and I can only get granulated which I am not sure how to use. Any help? Also, in another thread, someone asked why I would use lecithin in making white chocolate truffles? I was told twice it would help the ganache to set (I always have problems with white chocolate). Can someone shed some light? Thanks
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Post by cheebs on Jul 15, 2010 10:36:04 GMT -5
Hi, in the other thread I explained that there's just no way lecithin will help you get white ganache to set. I also explained how you could begin troubleshooting your problems. No lecithin involved, at all.
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