Product Introduction

Soy lecithin is a natural compound extracted from soybeans. It’s a type of lipid (fatty substance) and is primarily composed of phospholipids, fatty acids, and a small amount of carbohydrates and triglycerides.

Emulsifier: Its most well-known role is as an emulsifier. This means it helps to blend ingredients that would normally separate, like oil and water. This is why you’ll often find it in processed foods like chocolate, margarine, salad dressings, and baked goods, as it helps maintain texture, taste, and appearance.

Uses

Baked goods:
Bread, cakes, biscuits: Soy lecithin can improve the mixing, toughness and ductility of dough, making baked products fluffier, softer and extending the shelf life.
Frosting, fillings: Helps the texture to be more uniform and not easy to separate.
Chocolate and candy:
Chocolate: Soy lecithin can reduce the viscosity of chocolate, making it easier to flow and mold, while preventing the separation of cocoa powder and cocoa butter, and maintaining the smooth taste of chocolate.
Candy: Improve the texture and stability of candy.
Dairy and fat products:
Margarine: As an emulsifier, it allows oil and water to mix stably to form a uniform emulsion.
Ice cream: Improves the taste, prevents the formation of ice crystals, and makes it smoother.
Salad dressing, mayonnaise: Helps emulsify oil and vinegar (or water) to maintain the stability and uniformity of the sauce.

COA

Soy Lecithin Powder