Soya Lecithin is prepared by extracting and purifying phospholipids from naturally occurring products such as soybeans seeds. Lecithin is amphiphilic (they have different affinities for oil and water), and their low production costs make them invaluable in a broad range of manufacturing processes.

Lecithin is a generic term used to designate any group of yellow- brownish fatty substances occurring in animal, plant tissues and in egg yolk which is composed of phosphoric acid, choline, fatty acids, glycerol, glycolipids, triglycerides and phospholipids, emulsiflers, Dispersants, Wetting agents, Viscosity modifiers, Release aids, Nutritional supplements & Surfactants.  The food industry has long recognized the importance of lecithin as a critical component in processing. Lecithin helps smooth the texture of food items such as chocolate & margarine & makes instants food easy to dissolve. 

Application / Advantages

BREAD:

Lecithin is used in breads to help achieve greater loaf volumes and increase shelf life. Research has shown it to be most effective in this area in conjunction with other emulsifiers, such as monoglycerides. Lecithin is used in pan release applications to help release the bread from the cooking surface. It can also allow for the use of a broader range of flours. Lecithin improves the sheeting properties in yeast raised baked goods.

Tortilla & Flat Breads:

Lecithin will help tortillas and flat breads stay flexible and rollable without breaking when folded and be soft without sticking together. Deoiled lecithin (Powder) is excellent in reduced fat and flavor sensitive applications.

Cookies and Crackers:

Lecithin is used in cookie applications to improve mixing of the ingredients, improve moisture retention, improve fat-sparing properties, and also to act as an internal release in rotary die cookies. In cracker applications lecithin is used to improve mixing, and decrease the stickiness of the dough, thereby improving dough handling and machining properties. It can also be used in conjunction with oil in top dressing applications. Lecithin will help with the dispersion of spices in top dressing oils.

Cakes & Doughnuts:

In cake formulations it helps improve volume, crumb, and freshness. In similar application, lecithin is an integral part of cake doughnut mixes. Without lecithin the doughnuts do not achieve the proper amount of fat absorption, leaving them dry and unsavory. In such a state it is also difficult for sugar to adhere to the doughnut. Lecithin is normally part of an emulsifier system also consisting of monoglycerides.

Icings & Fillings:

In icing applications lecithin helps impart smoother texture and to prevent drying. Use of lecithin has also been noticed to increase “creaminess” and stiffness of the icing.

Pizza and Piecrusts:

Lecithin acts as a natural release agent and significantly reduces dough stickiness, which makes the dough easier to process and saves time.

Margarine: