Chocolate

Lecithin plays a vital role in chocolates. It acts as an emulsifier, ensuring a smooth fusion of fats and water, resulting in a velvety texture.

Confectionary

Lecithin is widely used in candies for its emulsifying properties. It creates a smooth texture by blending fats and water. It also enhances stability, disperses flavors and colors evenly, and extends the shelf life of candies. In summary, soya lecithin is crucial for high-quality candies with a smooth texture and long-lasting freshness.

Biscuits, wafers, cookies, ice cream egg rolls

Lecithin in cookies has multiple functions. It acts as an emulsifier, ensuring a smooth blend of fats and water. It enhances stability, disperses flavors and colors evenly, and contributes to a crispy yet tender texture. Additionally, it extends the shelf life of cookies. In summary, soya lecithin is essential for high-quality cookies with great texture and taste.

Bread, cakes, pies, skins

Lecithin in bread serves multiple roles: it acts as an emulsifier, improving texture and volume; a dough conditioner, enhancing dough handling and shaping; a natural preservative, extending shelf-life; a texture enhancer, creating a softer crumb; and a nutritional supplement, adding essential fatty acids and phospholipids for overall health benefits.

ice cream popsicle

Lecithin in ice cream serves multiple functions. It acts as an emulsifier, ensuring a smooth and creamy texture by blending fats and water. Additionally, it enhances stability, preventing separation and maintaining consistency.

Milk powder

Lecithin is used in powdered milk for its emulsifying properties, ensuring a smooth and creamy texture. It improves stability, prevents clumping, and evenly disperses flavors and nutrients. Additionally, it extends the shelf life of powdered milk. In summary, soya lecithin is essential for high-quality powdered milk with a smooth texture and enhanced taste.

Frozen food (dumplings, rice balls, roasted wheat, spring rolls, etc.)

Lecithin is used in frozen products as an emulsifier, stabilizer, and texture enhancer. It helps blend fats and liquids, prevents separation, and improves the smoothness and creaminess of the product.

Instant noodles, hanging noodles, hollow noodles

Lecithin in noodles serves multiple purposes. It as an emulsifier, improving dough texture making it easier to handle. It enhances the stretchiness and chewiness of the noodles while maintaining their moisture. Additionally, soya lecithin improves the color and texture, resulting in smooth and resilient noodles. In summary, soya lecithin plays a vital role in stabilizing and enhancing the quality of noodles.

Butter

Lecithin is used in butter as an emulsifier and stabilizer, improving its texture and stability. It also enhances solubility, making it easier to mix with other ingredients. Additionally, soya lecithin raises the melting point of butter, making it more suitable for cooking and baking.