What subtitute for lecittine?

- Soy flour: Soy flour is a good source of lecithin, and it can be used as a substitute in many recipes. However, it does have a slightly beany flavor, so it may not be suitable for all applications.

- Sunflower lecithin: Sunflower lecithin is another good source of lecithin, and it has a more neutral flavor than soy lecithin. It can be used as a substitute for lecithin in most recipes.

- Egg yolks: Egg yolks are a good source of lecithin, and they can be used as a substitute in many recipes. However, they do add fat and cholesterol to the dish, so they may not be suitable for all applications.

- Xanthan gum: Xanthan gum is a thickening agent that can be used as a substitute for lecithin in some recipes. It does not provide the same emulsifying properties as lecithin, but it can help to thicken sauces and dressings.

- Guar gum: Guar gum is another thickening agent that can be used as a substitute for lecithin in some recipes. It does not provide the same emulsifying properties as lecithin, but it can help to thicken sauces and dressings.

When substituting for lecithin, it is important to consider the specific properties of the recipe you are making. Lecithin is an emulsifier, which means that it helps to keep oil and water from separating. If you are making a recipe that requires an emulsifier, you will need to find a substitute that has similar properties.