Functional Properties:
Lecithin is a versatile ingredient used in various food applications for several reasons. Here are some benefits:
Emulsification: Lecithin effectively blends fats and water in recipes, creating smooth and consistent textures across different types of foods.
Moisture retention: It helps foods retain moisture by binding water and fats together, preventing them from drying out.
Extended shelf life: By maintaining moisture levels, lecithin helps extend the shelf life of a wide range of products.
Improved texture: Lecithin enhances the texture of foods, making them softer, more tender, and providing a consistent mouthfeel.
Better ingredient mixing: It aids in combining different ingredients, leading to more uniformly mixed batters, doughs, and other preparations.
Enhanced volume: In recipes such as doughs and batters, lecithin promotes better rise, resulting in lighter and fluffier end products.
Improved dispersal of protein powders: In protein powders, lecithin aids in achieving even distribution, consistency, and inhibits clumping.
Versatile application: It is beneficial in products such as baking, confectionery, margarine, instant foods, protein powders, and more, enhancing overall product quality.
