Application

Lecithin for Food

Lecithin functions as an emulsifier in many food products. The majority of food products tend to have blends of fats and water solutions present. An emulsifying agent is required to ensure that this mixture remains stable conformation.Especially in the case commercial food products which require the product shelf life over longer duration, the role of an emulsifier becomes very crucial.

Bread and Rolls

Bread or Golden rolls: At a precise dose of lecithin gives your baked goods their shelf life and volume that makes working the dough easier. So what is the role of lecithin in baked goods? Together with gluten and other dough components, lecithin forms a conglomerate that traps the liberated gases very well. As a result, the volume of the product is higher; this gives rise to light, airy bread with fine pores and a crispy crust that stays fresh for a long time.

Pastries, Cakes, Biscuits, Waffles

The additions of Lecithin means that you can make your customers’ wish come true. Lecithin causes the fat used in baking to be distributed evenly during the dough preparation stage, stopping the dough from sticking. This means you can reduce the fat content of Biscuits, for example to below 5 per cent.

Separating agent

Whether it be a bread, cake, sweets or grilled foods: lecithin ensures that your products can be removed from sheets, pans, plates, molds, and belts easily as it reduces the stickiness of the products on the adjacent surfaces. The low-viscosity, spray able lecithin compound is especially suitable as a separating agent, since it distributes itself evenly and forms a thin film. Lecithin powder fulfills a dual function. Integrated into waffle dough, for example, lecithin optimizes the baking properties and also acts as a separating agent.

Chocolate goods

Chocolate makes people happy. Especially if it melts in the mouth and the cocoa releases its wonderful aroma. To give your customers an unforgettable chocolate experience and to ensure that your sweet seductions are prolonged under the best possible technical and economic conditions, it is a good idea to add Lecithin. Lecithin makes a homogenous, flowing blend from the mixture of lipophilic cocoa components, hydrophilic sugar and fat that you can pour or pump easily in any mold. You can save up to 8 per cent cocoa butter and delight your customers with melting caramel and nougat products with a uniquely homogenous consistency.

Ice cream Toppings

The use of soya Lecithin is specifically ideal for Ice cream toppings. It helps create an extremely thin Ice cream topping with a distinct crunch. The lecithin makes the chocolate topping very hydrophilic, which allows it to bind to the free water on the chocolate exceptionally well. This gives the topping a beautiful, even colour.

Margarine, Half Fat Margarine, Frying Fats

A healthy spread not only delights the taste buds, but also soothes the conscience. Lot many customers are therefore deciding to choose margarine, a water-in-oil emulsion with a fat content of 80 per cent and a milk or water content of 18 per cent. To ensure that the water and oil mix well and produce a smooth spreading margarine, we recommend adding lecithin as an emulsifier. Not only does it improve the consistency, but it also protects the product against oxidation.

Frying fats that are enriched with Lecithin splash less and give the fried food an even, brown colour. The reduced splashing is caused by the Lecithin: it envelops water droplets with a thin layer, causing them to evaporate more slowly. The good emulsifying properties of Lecithin cause protein solids to distribute better and together with Lecithin form an aromatic jus.

Instant Products

Cocoa, powdered milk or coffee whitener: some foods can only be enjoyed dissolved in milk or water. Lecithin reduces the surface tension between liquid and powder so that the powder can distribute and dissolve evenly in liquid. The best Lecithin for the job depends on the nature of the powder and the production system involved.

Baby Formula

Nothing is more important to young parents than the health of their child. Baby formula enriched with soya Lecithin is not only nutritious, thanks to the range of unsaturated fatty acids, but it is also wonderfully soluble in milk and water. We recommend using our Lecithin to produce baby food. Special qualities of Lecithin are needed, especially when it comes to baby formula.

Food Supplements for Dietetics and Pharmacy

Lecithin contains valuable phospholipids and unsaturated fatty acids and is actively involved in metabolism as a natural part of the cell. Health conscious customers therefore value products enriched with Lecithin. Capsules, powder or granules offer convenience for manufacturers and end consumers.

Chewing Gum

A high quality chewing gum should still be pleasantly even after having been chewed for a long time. To ensure your customers get lengthy enjoyment from their chewing gum, we recommend adding 0.45 – 0.75 per cent lecithin to gum base. Lecithin helps individual ingredients distribute well and produce stretchy mass that can be processed into chewing gum.