A complex mixture of acetone insoluble phosphatides is called Lecithin. It mainly consists of phosphatidy lcholine (17.5% ), Phosphatidylethanolamaine (15%) phosphatidy lserine (1%) and phosphatidylinositol (10%). These are further combined with various other substances, like triglycerides, fatty acids and carbohydrates that are separated from crude vegetable oil.
Soya lecithin contains small quantity of fatty acids, carbohydrates & sphingolipids, sterols and triglycerides in addition to phospholipids. Breaking up of complex mixture can create new products.
In Food Product : The hydrophilic/hydrophilic character of food grade soyabean lecithin makes it an ideal food emulsifier.
In Pharmaceutical or Cosmetic : It's character to form liposomes, tiny vescicles, to encapsulate useful substances can make it ideal for use in pharmaceutical and cosmetic industry.
Lecithin is also used as a useful component in Paint, Molding, Explosives, Fertilizers, Waxes and many other products.
Role of Soya lecithin Bakery Product :
A mixture of various phospholipids, Lecithin serves as a natural emulsifier that combines with different characteristics and bring some improvement in bakery goods. Lecithin is used in bread to enhance the handling properties and improve the extensibility and elasticity of the dough. It also improves the volume, crumb structure and tenderness of bread. The lecithin also acts as an antioxidant that helps in enhancing the stability of vitamins in bakery items. It supports the effects of other active baking ingredients and can improve shelf life of dough and batters. Lecithin possess dough straightening properties and is used in yeast-raised baked goods. It has the property of controlling the viscosity of batter for pancakes and other products and create a consistent and controlled flow. Soya lecithin can improves the fermentation stability of yeast dough that further, reduce the aging and drying-out of baked goods.
The addition of lecithin helps in obtaining smooth and easily formed dough for the cookie manufacturing. Cookies that contain soy lecithin extract will remain crispy and have reduced fat content. The lecithin reduce the oxidation of fat content and cookies stay fresh for longer time period. Lecithin ensures optimization of the gluten structure and a more homogeneous distribution of other ingredients, in sweet, yeast-leavened baked goods, such as milk bread and puff pastry. The use of lecithin in flat wafers, twisted ice cream cones and pressed cones that are used for soft frozen custard, contributes to the homogeneous 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. Lecithin forms a fine film around the yeast particles in frozen pizza and protect them from cold damage.
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Specification: (Food Grade Soya Lecithin):
- Acetone Insoluble : 60 % Min.
- Acid Value : 35%
- Tolune Insoluble : 0.3% Max.
- Moisture : 1% Max.
- Peroxiede Value : 3 Meq/gm
- Colour : Golden Brown
- Packing : 50 & 200 Kg Net
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