Do You Know The Application Of Lecithin?

1. What Is Lecithin?

Soy lecithin and sunflower lecithin are extracts from soybeans and sunflower seeds, respectively, and are also lipid components needed by the human body. Lecithin is not only a good emulsifier, but also contains lecithin, cephalin, cardiolipin, phosphatidic acid (PA), phosphatidylglycerol (PG), plasma phospholipids, lysophospholipids, etc. Lecithin is the main component of biological membranes and an indispensable basic substance for the human body. It can also delay aging, protect the liver, excrete excess fat in the liver, remove impurities in blood vessels, and provide nutrition for the brain. AMULYN can provide a large amount of phospholipid liquids from various sources. The PC content of phospholipid liquids is in the range of 12%-15%, and the phospholipid liquids from sunflower sources have no risk of genetically modified organisms and allergens.

2. What Are The Applications Of Lecithin?

(I). Life Is A Bit Bitter? Have Some Candy

Lecithin is widely used in candy products. It has the ability of re-emulsification, anti-adhesion, release and viscosity adjustment, which has an important impact on the performance of candy products. It can control viscosity, reduce stickiness and control crystallization. Manufacturers often use 0.2% to 0.3% lecithin in chocolate production, which can improve the softness and crispness of chocolate, reduce viscosity and prevent surface frosting; it can also reduce the surface tension of cocoa butter and vegetable oil, thereby reducing the viscosity of the product. In cocoa paste, every time 0.1% of lecithin is added, its viscosity can be reduced by 2%; in toffee and candy, lecithin plays an emulsifying role, making the product texture uniform and non-sticky; in candies with high sugar content such as snowflake gummies and sandwich candies, lecithin can prevent the candies from absorbing moisture and sticking to each other during storage, and also acts as a flavor protector and antioxidant. Adding 0.5% to hard candies can prevent cream candies from oil seepage, improve the taste, make hard candies taste hard and crisp, and prevent the knife from sticking during processing and cutting, thereby improving processing conditions.

(II). Vegan Dark Chocolate Drives Away Loneliness And Confusion

Whether you are feeling sleepy at work or traveling alone, as long as you tear a piece of chocolate and put it in your mouth, you will instantly feel the rich and pleasant satisfaction. Today I recommend to you a vegan dark chocolate that does not contain milk or sugar and will not make you fat. Lecithin powder or lecithin liquid is added to it. Lecithin can emulsify cocoa butter and other oils, making them better dissolved and evenly dispersed in sugar, thereby improving the taste and texture of chocolate. It can also keep chocolate moist and prevent frosting, improve its gloss and ability to retain moisture, and extend its shelf life.

(III). A Small Piece Of Chewing Gum Protects Your Oral Health

The popularity of chewing gum as a candy was based on the World War II period. At that time, chewing gum became an important military food for the US military. In the 1950s, as consumers became more and more health-conscious, sugar-free chewing gum was invented. Wrigley launched the first sugar-free chewing gum. In modern times, people's enthusiasm for chewing gum remains unabated. According to the latest statistics, the annual per capita consumption of chewing gum in Australia is 1,800 grams, in the United States it is 1,500 grams, in the United Kingdom it is 600 grams, and in Germany it is 500 grams. Lecithin powder is added to chewing gum to give it better softness, plasticity and chewing taste, while increasing elasticity and preventing adhesion. As a natural emulsifier, lecithin powder can improve the gum's colloid quality, prevent aging, and maintain the freshness and taste of chewing gum through its antioxidant effect.

(IV). Let The Aroma Of Baking Spread In Your Mouth

Lecithin has been used in baked foods for many years. It has functions such as dispersibility, softness and antioxidant properties. It is also an excellent emulsifier, stabilizer and dispersant. It is often used as a food additive in a variety of processed foods, such as margarine, chocolate, bread, steamed buns, cakes, noodles, milk powder, etc. Lecithin, as a natural emulsifier, contains rich nutrients such as fatty acids and phosphatidylcholine, which can not only enhance the nutritional value of baked foods, but also promote the uniform mixing of oil and water to form a stable emulsion. This is particularly important in baking because it helps to improve the texture and taste of the dough, making the product softer and fluffier, while preventing oil from seeping out of the food during the baking process, thereby reducing oil seepage. The antioxidant effect of lecithin can prevent the oxidation of oil and other ingredients in food, thereby extending the shelf life of food.

(V). Instant Solid Beverage, Easy To Consume

Lecithin powder is often used in instant powder products. For example, in the production process of cocoa powder, breakfast drinks, coffee, milk substitutes, puddings, etc., an appropriate amount of lecithin is added to make the product quickly and thoroughly wet and dissolve in the water phase. This is because the surface activity of lecithin molecules can reduce the surface tension between the powder product and the liquid solid-liquid interface, thereby promoting the dispersion of the powder product in the liquid phase. In production, different lecithin should be selected according to the different characteristics of instant products. For example, water-soluble products (such as protein powder) require a low-polarity lipophilic lecithin, because when it absorbs water and wets, it can slow down and control the hydrolysis rate of the product; products with oily surfaces (such as chocolate, high-fat milk powder) require high-polarity hydrophilic lecithin to promote water absorption and wetting of the fat surface.

(VI). Life Should Be Like Ice Cream, Sweet But Not Greasy

Lecithin is a natural emulsifier. When used in ice cream, it can prevent the formation of "icy slag", increase the smooth and delicate taste of ice cream, and make cream and sugar mix quickly without separation after cooling. Lecithin can control the instability of fat emulsion during freezing, so that fat globules are tightly combined, and the product has a stable texture, structure, volume and dryness. For ice cream that uses a lot of margarine, adding lecithin at 0.3% to 0.5% can extend the shelf life of the product due to its antioxidant effect. In products with low moisture content such as Ice creamegg tray, lecithin can reduce the probability of cracks during baking, avoid cracks during storage and transportation, and reduce the damage rate of the product.

3. AMULUN Lecithin Series Products