Product Name Special Lecithin Powders
Form Powder
Solubility Soluble in water
Source Sunflower (Min. 95% Phosphatides)
Allergen(s) None
Storage Store at -20°C under inert atmosphere
Shelf Life 1 Year
Description
Our special lecithin powder product consists of hydrolyzed sunflower lecithin and an anti-caking agent sprayed on a wheat or rice flour carrier, commonly used as an emulsifier, stabilizer, and tissue improver in the food industry.
Product Composition:
- Hydrolyzed Sunflower Lecithin: Hydrolyzed sunflower lecithin is sunflower lecithin that has undergone a hydrolysis process that breaks down the phospholipid into smaller molecules. This hydrolysis process improves the emulsification properties of lecithin, making it more effective at stabilizing emulsions and improving the texture of various food products.
- Wheat or Rice Flour Carrier: Wheat or rice flour carrier is used as a carrier medium for hydrolyzing sunflower lecithin. It provides bulk and aids in the dispersion of lecithin powder in food formulations, making it easier to incorporate into recipes.
- Anti-caking agent: We use Tricalcium Phosphate as an anti-caking agent, which is often used in powdered foods to prevent caking and lumping. It helps to maintain the free-flowing properties of lecithin powder, ensuring that it remains loose and easy to handle.
Features
Due to its low oil content, hydrolyzed lecithin has better wetting, emulsifying, and dispersing properties than conventional liquid lecithin. Hydrolyzed lecithin is used for its excellent solubility properties in aqueous solutions, such as bread dough (~35% water). It improves performance in terms of higher volumetric bread yields.
Offering the following:
- Sunflower lecithin in rice flour (Non-GMO/Non-allergenic).
- Sunflower Lecithin in wheat flour (Non-GMO).
Potential Applications
Allergenic Alternative to Soy Lecithin in Baking
This special lecithin powder can serve as an allergenic alternative to soy lecithin in baking applications. It can be used in recipes for cakes, bread, pastries, and other baked goods where soy lecithin is traditionally used as an emulsifier and texture enhancer.
Natural or Complementary Emulsifier
The special lecithin powder can be used as a natural alternative or in combination with synthetic emulsifiers in various food products. It can help stabilize emulsions and improve texture in products such as sauces, dressings, mayonnaise, and creamy spreads.
Chilled Dough and Bread Mix
The lecithin powder can be incorporated into chilled dough and bread mix formulations. It aids in improving dough handling properties, enhances the texture and crumb structure of the final baked product, and contributes to its overall quality.
Cookies and Wafers
This special lecithin powder can be used in the production of cookies and wafers to improve dough workability, provide an even spread of fats, and contribute to the desired texture and mouthfeel of the final product.
Nutritional Bars
The lecithin powder can be added to nutritional bars to help bind ingredients together, enhance texture, and improve shelf stability. It contributes to the overall quality and cohesiveness of the bars.
Pizza Dough and Tortilla Mix
Incorporating the lecithin powder in pizza dough and tortilla mix formulations can improve dough extensibility, reduce sticking, and contribute to a softer and more pliable texture of the final baked products.
If you have any questions or concerns regarding our product, please don't hesitate to contact us.
Our products and services are for research use only and cannot be used for any clinical purposes.
