I have never monkeyed around with Lecithin and was hoping that the experienced lure makers out there might throw me a bone. I have read that the food service industry uses it at a very low percentage rate and that they go by the weight of the host product. What I've read says to use less than 1% by weight. Does that sound about right? Also does the viscosity of the host product affect the amount used? Any help would be greatly appreciated. Thanks

Lecithin can be used to do 4 things.

dissolving powder
homogenizing liquid mixtures
smoothing food textures
repelling sticking substances

What are you trying to accomplish?..trying to use powder or liquid?

I'm going to use it as an emulsion agent. Sorry, I guess I forgot to mention that.