Product Description

In the biscuit, bread and cakes and other baked added lecithin food, using its emulsifying property, can improve the dough water absorption, the flour, water, grease, easy to mix evenly, enhancement of crisp, anti-aging, retrogradation, reduced oil food, and can improve the nutrition, make food crisp, delicious and tasty.

      At present, the added lecithin lecithin powder lecithin powder and liquid, liquid lecithin lecithin is fully removed three monoglyceride, lecithin become clean, pure taste. Powder lecithin is not only in the dry state and easy mixing, emulsifying properties better than liquid lecithin (lecithin HLB powder in 6 ~ 9, and the liquid lecithin HLB '6). Powder lecithin this pure can be more widely used in the production of baking food, cakes, sweets and other products, give full play to its excellent emulsification

Powder lecithin in biscuit use except for its good emulsifying properties, but also on the amount of powder lecithin, less than half the liquid lecithin (lecithin General of the total 0.4% liquid ingredients, powder lecithin at around 0.2%). In the actual production, due to the use of powder lecithin and weighing more convenient, can be greatly reduced due to the inconvenience of operation part of waste liquid lecithin and produce environmental pollution, fully displays the operating performance of powder lecithin good. Therefore, the application of powder lecithin in biscuit has been more and more widely