Soy Lecithin in Bakery application

Brief

Soy Lecithin in Bakery application. Soy Lecithin is a naturally occurring group of phospholipids that are widely used in processed foods like baked goods because of its surface-active properties. Phospholipids are one of nature’s principal emulsifiers.
Commercial soybean lecithin can be directly added to exert a significant, positive effect on baked product quality, shelf life, and processability. It is available as a powder or in liquid forms.

Soy Lecithin in Bakery  Functions:

• Wetting agent
• Pan Release agent
• Cake batter stabilizer
• Fat replacer
• Emulsification agent

Soy Lecithin Hydrophilic-Lipophilic-Balance (HLB) is intermediate and ranges from:

• 3-4 for Soy lecithin fluid
• 7-8 for de-oiled soy lecithin
• 8- >10 for modified soy lecithin

Applications in Bakery:

1. Shelf Life extend
2. Dough Conditioning
3. Emulsification
4. Crumb Structure
5. Dust Control

Orison Chemicals Limited is the leading Chinese manufacturer of Soy Lecithin. we offer Soy Lecithin Powder/Soy Lecithin Granules used in baking, high quality with competitive price.