Soy Lecithin in Bakery application
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:
- Shelf Life extend
- Dough Conditioning
- Crumb Structure
- 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.
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