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Lecithin has been found useful in a wide variety of food processing applications
As a food emulsifier lecithin is used in the manufacture of margarine, vegetable and dairy based milk replacers including ready to use frostings
Lecithin is the active ingredient in many foods. Lecithin is also used to alter viscosity in chocolate products and compound coatings.
In bread baking applications, lecithin acts to improve dough machinability, volume, symmetry and shelf life. In crackers, cookies, cakes plus lecithin improves shortening dispersion and acts as a release agent.
Can Be Used In crackers, cookies, cakes and plus lecithin improves shortening dispersion
Lecithin is a surface-active agent with unique properties, derived from soybeans. Lecithin can modify the boundary layers between many types of substances. In the presence of two immiscible liquid phuses, Lecithin reduces the surface tension and acts as an emulsifier. When used between a solid and a liquid phase (instantizing) lecithin acts as a wetting and dispersing agent. When used between solid phases lecithin acts as a lubricant or release agent.