Introduce
Soy Lecithin is a complex phospholipid extracted from soybeans, which has a wide range of applications in the food field. The following are the main applications of soy lecithin in the food field:
Emulsifier: Soy lecithin is a good emulsifier, which can emulsify fats and water with each other and stabilise the mixture. It is often used as an emulsifier in the manufacturing process of foodstuffs such as chocolate, candy, bread, biscuits, etc. to improve the texture and taste of the products.
Lubricant: Soya lecithin has good lubricity, which can reduce friction and adhesion during food processing and improve production efficiency. It is often used as a lubricant in foods such as candy, chocolate, and bread to reduce adhesion and sticking.
Stabiliser: Soya lecithin increases stability in food and prevents separation of fats and water. It is often used as a stabiliser in foods such as dairy products, sauces, salad dressings, etc. to maintain product uniformity and stability.
Release agent: Soy lecithin has good release properties to prevent food from sticking in moulds or containers. It is often used as a release agent for foods such as candies, chocolates, breads, etc. to facilitate product removal and packaging.
Nutritional supplements: Soy lecithin is rich in phosphatidylcholine and other nutrients, which can be used as nutritional supplements to be added to infant formula, health products and other products to provide essential nutrients.
