|Minimum Order Quantity||100 Kilogram|
Lecithin is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic - they attract both water (and so are hydrophilic) and fatty substances (lipophilic), and are used for smoothing food textures, dissolving powders (emulsifiers), homogenizing liquid mixtures, and repelling sticking materials.
Lecithins are usually phospholipids, composed of phosphoric acid with choline, glycerol or other fatty acids usually glycolipidsor triglyceride. Glycerophospholipids in lecithin include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol,phosphatidylserine, and phosphatidic acid.
The nontoxicity of lecithin leads to its use with food, as an additive or in food preparation. It is used commercially in foods requiring a natural emulsifier or lubricant.
In confectionery, it reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating. In emulsions and fat spreads, it stabilizes emulsions, reduces spattering during frying, improves texture of spreads and flavour release. In doughs and bakery, it reduces fat and egg requirements, helps even distribution of ingredients in dough, stabilizes fermentation, increases volume, protects yeast cells in dough when frozen, and acts as a releasing agent to prevent sticking and simplify cleaning. It improves wetting properties of hydrophilicpowders (e.g., low-fat proteins) and lipophilic powders (e.g., cocoa powder), controls dust, and helps complete dispersion in water. Lecithin keeps cocoa and cocoa butter in acandy bar from separating. It can be used as a component of cooking sprays to prevent sticking and as a releasing agent.