Lecithin will enhance its emulsifying properties and dispersibility in aqueous systems, and it has become an important one of several natural emulsifiers. It is widely used in baked goods.
Cookies, Cakes, and pasta: 0.25-1% (by weight). Powdered Soy Lecithin
Biscuits, wafers：0.25-0.75% (by weight). Powdered Soy Lecithin
Soy Lecithin can prevent the raw materials from sticking to the mold, facilitate machining, and improve the surface texture. Improve oil emulsification, reduce the amount of edible oil, increase the crispness and volume of the biscuit; prevent color burning; and reduce the cracking of the biscuit.