Oil, soybean lecithin

Soybean lecithin is the fatty, phospholipid-rich fraction separated out during soybean oil refining, and in the kitchen its main job is as an emulsifier rather than a cooking fat in its own right. It shows up in chocolate (to keep cocoa solids and cocoa butter from separating), in baked goods, dressings and margarine, where a small amount helps water- and oil-based ingredients blend smoothly and stay blended. It has a mild, slightly nutty taste and a thick, semi-fluid to waxy texture depending on how it has been processed.

Because it is used in small amounts as a functional ingredient rather than poured by the tablespoon, store it tightly sealed away from heat and light to prevent the fats from turning rancid. At 763 calories per 14 g tablespoon and 100 g fat per 100 g, it is entirely fat with no protein, carbohydrate or fiber, so its practical role in a kitchen is as a stabilizer that lets other foods, like a chocolate ganache or a vinaigrette, hold together rather than as a dish ingredient on its own. It is also a source of vitamin E, providing 55% DV per the measured amount.