Soya Lecithin

Product Description

• Bread to improve the extensibility and elasticity of dough, which enhance their handling properties. Lecithin is also an antioxidant and enhances the stability of vitamins in bakery goods.
• It is often present in vegan or low fat cooking as an alternative to fat in baked goods, and improves moisture and texture at the same time.
• In cookie manufacturing, addition of lecithin helps to obtain smooth, easily formed dough. Cookies made with lecithin remain pleasantly crumbly so that it may even be possible to reduce the fat content. Also, lecithin retards the oxidation of fat so cookies stay fresh longer.
• In sweet, yeast-leavened baked goods, such as milk bread and puff pastry, lecithin ensures optimization of the gluten structure and a more homogenous distribution of other ingredients so that significantly improved results can be obtained. Lecithin helps form a fine film around the yeast particles in frozen pizza, thus protecting them from cold damage.
• In flat wafers, twisted  ice cream cones, and pressed cones for soft frozen custard, addition of lecithin contributes to the homogenous distribution of the hydrophilic and  lipophilic dough composes, improves release from the irons, supports browning reaction, and makes for more stable wafers that are less likely to break.