Liquid Soy Lecithin NON GMO

Liquid Soy Lecithin NON GMO 240kg drums, 20kg, 1kg buckets. In stock. Liquid Soy Lecithin NON GMO is an essential culinary ingredient used in chocolate, wafers, margarine, baked goods, confectionery, margarine, sauces and fringed products that need to be emulsified and stabilized. It is widely used to improve and unify the texture of the product, eliminate splashes, bind, reduce viscosity and significantly extend the shelf life of the product. Specifications can be found here.

Soy lecithin is obtained from soybeans. After harvesting and cleaning the soybeans, they are crushed to extract soybean oil, from which lecithin is obtained (using processes such as deoxygenation and extraction).
Such raw soy lecithin is further refined and standardized to be suitable for use as a raw material in various applications. Soy lecithin is dark in color, viscous and has a characteristic soybean odor.
Due to the versatility and multifunctional properties of soy lecithin, it can act as a stabilizer, dispersant, emulsifier, wetting agent, antioxidant, anti-splash agent, release agent, binder, viscosity reducing agent, etc.
Soy lecithin is used in various products - food, cosmetics, pharmaceuticals...

Applications

CONFECTIONERY:

Chocolate
Chocolate is a complex dispersion system with sugar crystals and cocoa particles dispersed in a continuous matrix of cocoa butter. The phospholipids contained in lecithin, due to their bipolar molecular structure, attach to the hydrophilic surface of sugar and cocoa and thus reduce the internal friction between the solid particles of the chocolate mass. This reduces the viscosity and the yield point, which saves expensive cocoa butter. It can be generally stated that adding 0.5% lecithin can save about 6% cocoa butter.

Ice cream coating
For ice cream coating Lecithin maintains a low and stable viscosity of the coating mass even if the humidity increases slightly during the coating process. This results in a thin layer and helps to save the coating mass. As a result, the layer does not crack due to excessive thickness and prevents the formation of ice crystals

Chewing gum
Lecithin prevents the final gum from drying out and contributes to a longer flavor release. In terms of taste and texture, 2-month-old chewing gum without lecithin can be compared to 6-month-old gum with 0.3% lecithin.

Caramel
In soft caramels, fudges, and toffees, not only viscosity is important, but also fat distribution and stickiness. The anti-sticking effect of lecithin is well known in products containing sugar and water. Lecithin prevents moisture from building up on the surface of the product and prevents sugar from recrystallizing. The emulsifying properties of lecithin result in excellent and uniform fat distribution.

IN BAKERIES:

Bread
Lecithin increases gluten compliance, which affects various aspects of the baking process. It improves dough workability, supports the fermentation process by making the dough less porous, and increases gas retention, which leads to increased loaf volume and a more uniform crumb structure. In addition, lecithin interacts with wheat starch, slowing down the breakdown of amylose and enhancing water binding, which increases shelf life.

Biscuits and wafers
Lecithin is often used in wafer and biscuit doughs, where it acts as a release agent and is also an important component of leavening agents. The quality of the product is improved because lecithin ensures better homogenization of the different ingredients, better fat emulsification, and improves water binding. This results in better adhesion and more even browning of the product, better distribution of colour on the wafer surface. It also reduces breakage. The wafers can be removed from the wafers more easily. The nutritional quality of biscuits and wafers is also improved, as fat and oil are reduced. The emulsifying properties ensure that the fat is evenly distributed, allowing for more efficient use of the fat or oil.

Frozen dough
In frozen doughs, lecithin increases the freeze-thaw stability. The growth of large ice crystals is inhibited. This reduces mechanical damage to the gluten network in the dough and protects the yeast cells.

 HEALTHY BAG:

Lecithin, but especially its active ingredients, phospholipids, have a history of over 70 years as a well-known health food for various other uses – cholesterol control, liver support and mental performance. There have been many clinical studies that prove that phospholipids can improve cardiovascular health by reducing blood cholesterol levels. Phosphatidylcholine helps to promote cell protection in general, and liver cells in particular. They can be used prophylactically and therapeutically in the treatment of liver disorders, especially those caused by poisoning, alcohol abuse or chronic infection, and can be part of a recovery program. Phosphatidylcholine is a natural and highly bioavailable precursor of choline, and therefore a precursor for the synthesis of the neurotransmitter acetylcholine. An increase in the rate of synthesis is associated with improved memory and physical performance. Highly bioavailable choline is a substance that has been shown to reduce elevated homocysteine ​​levels, a substance that, in addition to cholesterol and some other parameters, is another risk factor for cardiovascular disease. Phosphatidylserine is a nutrient for nerve cells in the brain; it supports concentration and memory functions and reduces symptoms of stress. This helps maintain brain health and improves cognitive performance. Common forms of lecithin in health food products include liquid lecithin for soft or hard gel capsules, granules for direct consumption or sprinkling on foods such as yogurt or muesli, lecithin powder for chewable tablets or powdered drinks.

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