Q: Can I use this for whip cream and mousse
The Lecite- Soy Lecithin is not designed to be used with whipped creams and mousses. If you need a stabilizer for whipped cream and mousse recipes, we recommend you use a whipped cream stabilizer. We do have those for purchase as well. Please visit the following page: https://www.gourmetfoodworld.com/pastry-1-whipped-cream-stabilizer-11118
Q: Would this keep my homemade soy and other nut and seed milks from separating?
A: Soy Lecithin will indeed emulsify the nut milks, but there is a chance that the milk will still separate when heated. To avoid that is best to test and adjust the recipe accordingly.Q: is this soy lecithin in a powdered form
if it is a powder - would you rate it is a very fine powder ??
thanks for the info
Frank Smith Jr.
A: Yes, this is a fine powder.