It’s actually been very useful for making oils and water mix to a small degree. It thickens with time, but that doesn’t really do anything for digestion function in my experience.
I’ve been having a significantly easier time working with guar gun and xanthan gum than I did lecithin as well. Lecithin would clump with the tiniest amount used. Liquid would never emulsify either and always fall out of solution when only oil was used. Anything else and it would never mix stable still.
I’ve tried soy, sunflower, and liquid forms of lecithin. I’ve never managed to get it to work honestly. I’ve used an immersion blender and that didn’t work either. Especially not with ethanol. Every time any brand of PGA was used it instantly falls out of solution until the alcohol is gone entirely and then its stable for a few minutes before it separates again.
Truthfully seed gels are easier to work with for emulsifiers.
I prefer basil gel over chia gel, but both will work with sugar, oil, and water. Basil gel works with alcohol as well as vinegar without any issues.
One of the things I was getting at though is in my experience it just makes a layer of lecithin with actives and a layer of oil.
My metric for an emulsifier is if it can make a stable emulsion without breaking up while dosing it I can use it. Others may have different experiences with it than I have as you’ve explained. Well enough that you recommend it highly. In my case only gummies that I whip to a marshmallow like structure will manage to keep emulsion long term.
That’s mainly why I switched to things that I’ve found work for me in my area.
If you can find my original posts where I used it you’ll see what some examples are, but they’re not worth learning from past what not to do if your edible recipes behave similar to mine.