Reddit mentions of WillPowder Soy Lecithin Powder, 1 lb

This was my question. Also, is it available on Amazon?

Edit: It seems like another fat, to aide in absorption. I read a few articles, and not much was conclusive.

I found some on Amazon here.

This may catch some flack on here, but you could consider investing in some soy lecithin. It's a pretty good emulsifier and one that is probably most accessible for home use. There are plenty other emulsifiers and even different types of lecithin. Then we get involved with HLB values, but we'll save that discussion for a later date. There are food-based sources of lecithin like mustard and egg yolk, you could try that I suppose.

Source on soy lecithin

If you're curious about naming convention of emulsions, read on...

The emulsion you're describing is an oil-in-water emulsion. Oil being the dispersed phase and water/milk being the continuous phase. (Milk itself is an oil-in-water emulsion, but let's ignore that for simplicity sake) There are different ways these phases interact. When the dispersed phase is nicely distributed in the continuous phase, we call that a good emulsion. When things go wrong we call it:

• Coalescence - this is when dispersed phase particles come together and touch and then proceed to form a larger particles
  
• Flocculation - this is when particles attract to each other and form "flocs", the particles remain intact but form agglomerate-like structures
  
• Sedimentation - the dispersed particles settle to the bottom of the emulsion; usually this means that the dispersed phase density is great than that of the continuous phase
  
• Creaming - the inverse of sedimentation; particles rise
  
• Phase inversion - when the phases switch places; whipped cream is a version of this
  
• Others...look up Ostwald Ripening if you want your mind blown!
  
  Here's a picture summing it up.
  
  When an emulsion "breaks" this is a combination of creaming and coalescence. In your situation fat droplets rise and merge together to form an oil slick. So how do we prevent this? An emulsifier is the easiest way. The exact mechanism of how emulsifiers work is very complicated and can't be fully explained without talking about stuff like Gibbs' isotherm. Looking at it simply, emulsifiers prevent the dispersed particles from coming together.
  
  Source

Okay, so a while ago I said I was going to make a gummy bear tutorial and I never did so I thought it was about time I at least made a write up for them. This recipe will get you right around 200 gummy bears.

Tools:

• Small non stick pot with a lid
  
• medium non stick pot
  
• 60ml Syringe - Here
  
• stiff silicone spatula - Here
  
• 2 small pyrex dishes - Here
  
• Candy theremometer - Here
  
• Fork to stir with
  
• Gummy bear molds (or any other you like) - Here I also just found these
  
• Measuring Cup
  
• Measuring Spoon
  
• Strainer - Here
  
• Medium/large bowl
  
• Partchment paper
  
• A few large tupperware containers
  
• Dram droppers for the flavorings - Here
  
  Ingredients:
  
  
• 1 Package of Jello (85 grams if you have a scale) in the flavor of gummies you want
  
• LorAnn oils concentrated flavorings - Here
  
• LorAnns oils mold Inhibitor - Here
  
• LorAnns oils Preserve-it Antioxidant - Here
  
• 5 Tbsp plain gelatin powder - low quality / less chewie here High quality / more chewie here
  
• 1 tsp of Soy lecthin powder - Here
  
• 1/2 cup of Real Fruit juice of the flavor you want to make, get creative here, needs to be cold. Cold water can also be used but the flavor is not as good.
  
• 1/4 cup of sugar
  
• Glycerin - Here
  
• 6 grams of Concentrates (AKA: BHO, Shatter, Wax, Oil, Hash oil, etc)
  
• 1 Tbsp Coconut oil
  
• Cornstartch
  
  Decarbing
  
  Pre-heat your oven to 250F - 260F, use the digital theremometer to keep an eye on the temp to make sure it stays around there and does not get above 260F. I like to place my concentrates into the small pyrex dish and decarb in that. Put the dish with your concentrates in the oven for 30 minutes. You can check it around the 30 minute mark and see if it is fully decarbed. Look for it to be pretty clear of all little "carbination" like bubbles. When those are mostly gone you are done decarbing. It will take around 30 minutes. Go a little longer if you want couch lock / sleepy time gummies.
  
  When it is done decarbing pull it out and set it to the side for a minute.
  
  Infusing the coconut oil
  
  Grab your medium sized pot and put a few inches of water in it. get it to a boil then turn the temp all the way down to a very low heat. When the water is ready place your dish with the freshly decarbed oil into the water bath and add the 1 Tbsp of coconut oil to the dish.
  
  Let the two mix for a few minutes until they are nicely combined. It shouldn't take long maybe 10 minutes max.
  
  Grease your molds
  
  At this point if you dont have silicone molds (I do and I still grease mine for precautions) grease your molds so you don't forget to do it before adding your gummies.
  
  Preping fruit juice (or water)
  
  In the second small pyrex dish pour your real fruit juice / water or whatever base liquid you are using for your gummies. I havent tried much besides fruit juice and water but you can experiment with other liquids, but don't do an experiment on a batch with THC in it just in case something doesn't work out.
  
  To the fruit juice / water add 1 tsp of soy lecthin and stir with the fork. Place the dish in the fridge for 5 minutes or so and stir again. Let it sit in the fridge stirring occasionaly until the soy lecthin is fully desolved.
  
  This liquid mixture NEEDS TO BE COLD for the blooming process to work so make sure to keep it cold.
  
  Mixing the dry ingredients
  
  In your small non-stick pot mix the following together: 85 grams of Jello, 5 Tbsp of Gelatin, 1/4 cup of sugar. Completely mix them all together and dont let any of them get wet yet. Stir and stir until they are completely mixed.
  
  Blooming
  
  Take your mixed dry ingredients and pour in your friut juice (water) soy lecthin mixture. Stir it and get everything evenly mixed and make sure there are no lumps. When everything is evenly mixed place the lid on the small pot and let it sit for 10 minutes.
  
  This is called "blooming" the gelatin and allows the gelatin to absorbe the water. The water needs to be cold because gelatin activates at about 120F and after that will start to set when it cools. We don't want it setting right now.
  
  

[Here ya go] (https://www.amazon.com/dp/B00250UC92/ref=cm_sw_r_cp_tai_i_jh09Ab76B6T75)

What soy lecithin do you use OH? I know you're one of the best cooks around so I thought I would ask you, would this be fine?