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As a food emulsifier, lecithin is used in margarine, herbal and dairy products that replace infant formulas.
Lecitine is an active ingredient in many nutrient-escaping agents such as pancake oil, coconut oil and coating through airborne spreading. Lecithin is also used in chocolate products and coating compositions to suit its viscosity. In baking bread, lecithin is effective in improving dough, volume, homogenization and shelf-life.
Soap lecithin is a natural lecithin for use in industry and food and has multi-tasking properties, most notably as follows:
1- Spreading, wetting, emulsifying agent and stability
2) Release and lubrication
3- Folding the floor
4. Solubility factor
5. Emulsifier
6. Choline source
Oral use of lecithin in food products include:
Sour cream, Margarines, Cooked goods, Chocolate, Pastries, Peanut Butter, Mixed Powders, Caramel Corn, Breakfast Creams, Full Milk Powder, Powder Coats, Meat Salt, Ice Cream, Biscuits, Fruit, Whole Powder, Milk, Pasta, Salad oil, edible oils and fats, medicated foods.
In addition to oral administration, a large amount of soy lecithin is used in animal feed. In addition to contributing to product stability and antioxidant properties, lecithin increases the absorption of fat in the digestive system and increases feed energy.
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