Soy lecithin is an emulsifier. It is used as a food additive to blend substances that would otherwise separate, such as oil and water, and to keep them from separating again.
It is normally sold in one of two forms. Liquid lecithin retains the oil it comes with, but it is thick and sticky, which makes it slow to weigh, blend, and store. Powdered lecithin is easy to handle, but is usually de-oiled, and taking the oil out changes how the lecithin behaves.
Ours is a full fat lecithin in powder form. It keeps its natural oil content and still handles like any other dry ingredient. It pours, weighs, and blends easily, and goes into a dry blend without difficulty.
In baking it produces dough that is less sticky and easier to handle, with better tolerance through mixing and proving. The crumb comes out finer and more even, and bread and cakes stay soft for longer. In chocolate and confectionery it reduces viscosity so the mass flows and moulds properly.