Info

Potassium

800 mg

440 mg

Sodium

30 mg

10 mg

Source: Courtesy of Central Soya Company, Inc.

"The nutritional profile of lecithin depends, in part, on the amount and type of oil used. The breakdown shows a deoiled, granular lecithin and liquid lecithin containing a typical level of natural soybean oil.

Source: Courtesy of Central Soya Company, Inc.

"The nutritional profile of lecithin depends, in part, on the amount and type of oil used. The breakdown shows a deoiled, granular lecithin and liquid lecithin containing a typical level of natural soybean oil.

Confections. Chocolate is also one of the oldest uses for lecithin. It was found that lecithin could reduce the amount of cocoa butter needed for chocolate handling and also retarded the chocolate bloom from cocoa butter crystallization. Lecithin helps to reduce the viscosity of chocolate manufacturing and gives better flow-coating properties.

In chewing gum it prevents the drying out and cracking of the sticks on shelf storage. It also provides softness to the chicle gum base for better bite.

Caramel-coated products will not stick together when lecithin is added to the sugar. This gives the consumer a better-handling product with less staling.

Baking. Commercial lecithins use many of their functional properties in baking areas.

Breads. Lecithin distributes other emulsifiers in dough, gives less sticking in proofing, and retards bread staling on the shelf.

Cakes. The distribution of the cake and added moisture give quick hydrating and less lump formation in the batter for creamy smooth consistent cakes.

Cookies. Similar to cakes, lecithin provides better mixing of the batter and soft, smooth consistency. Lecithin can give-good chewiness for freshlike texture. It can also reduce dry-out.

Icings. Smooth creamy texture is needed for icing performance. Lecithin, when added to the fat system, will allow for better mouthfeel and good spreading qualities.

Filtered, warm, crude oil Water

Filtered, warm, crude oil Water

Table 2. Food Grade Soybean Lecithin Specifications

Acetone-insoluble matter

Not less than 50.0%

Acid value

Not more than 36

Hexane-insoluble matter

Not more than 0.3%

Water

Not more than 1.5%

Peroxide value

Not more than 100

Limits of impurities

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