Application of Food Grade Soya Lecithin Powder in Cream
Published on Mar. 05, 2019
In the margarine manufacturing industry, in order to make cocoa butter and hydrogenated palm oil more like butter, Food Grade Soya Lecithin Powder is usually used as an emulsifier to uniformly mix the fats of various melting points. At the same time, lecithin has antioxidant properties, so that the margarine is not rancid and prolongs the shelf life. In addition, when cooking food, the margarine added with lecithin does not foam in the hot pot, and the cream on the dish does not stick to the plate. Products without lecithin precipitate due to loss of moisture due to heating. Only about 0.1% lecithin is added, which effectively prevents such phenomena from occurring.
Domestic experience in the production of margarine: the addition of Food Industries Soya Lecithin Powder can act as an emulsifier, generally adding 0.1 to 0.3% of lecithin, which can reduce the splash of whipped cream during frying, and can be better in small packaged products. Maintain moisture and salt, especially to help digestion.