Soya Lecithin Liquid
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Country Of Origin : India
Soya Lecithin is prepared by extracting and purifying phospholipids from naturally occurring products such as soybeans seeds. Lecithin is amphiphilic (they have different affinities for oil and water), and their low production costs make them invaluable in a broad range of manufacturing processes.
Lecithin Functions / Applications
Emulsifiers
Dispersants
Wetting Agents
Viscosity Modifiers
Release Aids
Surfactants
Nutritional Supplements
Emulsifiers
Emulsions are produced by dispersing normally unmixable material into another by mixing, colloidal milling or homogenization. The surface-active qualities of make them effective emulsifying agents that reduce mixing time and maintain the stability of the dispersion.
Wetting & Instantizing Agents
Lecithin provide fast, complete wetting of powders into aqueous systems. Low fat powders require with lower HLB values to retard wetting rates; fatty powders require higher HLB values.
Viscosity Modifiers
Lecithin greatly reduce the surface tension of fats, enabling particles of chocolate, sugar and milk products, for example, to be coated, improving flow and mix ability.
Release Agents
Lecithin promotes separation of food from contact surfaces in dip tanks and spray applications.
Separating Agents
When applied directly to products such as processed cheese slices, lecithin help form a stable film barrier that prevents them from sticking together. When used directly in products such as baked goods, they enhance the ability to cut and shape products and reduce sticking to mixing vessels.
Extrusion Aids
Extrusion technology uses lecithin as a processing aid to enhance extrusion rates and throughput, resulting in more economical production. Examples of extruded products include fat-free pretzels, reduced fat snacks and pastas.
Anti-Dusting Agents
Inclusion of lecithin enhances wet ability by reducing static interface.
Shelf- Life Aids
Incorporation of lecithin with the amylase portion of wheat flour slows starch retro gradation. This process in effect extends shelf life.
Nutritional Supplements
Lecithins have nutritional value of their own. The phospholipids they contain, such as phosphatidylcholine (PC), phosphatidylserine (PS) and derivatives such as glycero- phosphocholine have been widely acknowledged by nutritionists, and substantiated by numerous human clinical studies, as beneficial to the function of the liver, brain, heart, and other organs. Specifically for use in softgel, tablets, and hardcap nutritional supplements.
