Functional Lecithin (Lysolecithin)
These products are composed of either hydrolyzed sunflower or rapeseed lecithin, sprayed onto flour as the carrier with the addition of an anticaking agent to avoid lumping.
Hydrolyzed lecithin is used for its superior solubility properties in aqueous solutions, such as bread dough (ca. 35% water), and increases performance in terms of oven spring/anti-staling and higher loaf volume yields.
These specialty lecithin/flour compositions act as dough conditioners, increasing dough elasticity and machinability during the baking process, and were specifically developed for bread improver formulations.
They represent a natural alternative, or addition, to synthetic emulsifiers such as DATEM (Di-Acetyl Tartrate Ester of Monoglyceride), SSL (Sodium Stearyl Lactylate) or GMS (Glycerol Mono Stearate), and can be used as a substitute for de-oiled soy lecithin in bread mixes.
- anti-staling agent
- dough conditioner
- improves machinability, loaf volume, and crumb structure
- increases oven-spring
Most common applications:
- As an allergen-free alternative to de-oiled soy lecithin in bakery applications. These specialty lecithin compositions are less hygroscopic than de-oiled soy lecithin.
- As a natural alternative, or in addition to, synthetic oleochemicals. By using this specialty lecithin, and depending on the bread improver formulation, one can reduce the typical dosage of synthetic emulsifiers from 0.3% to 0.15% when adding the lecithin at 0.5%, giving the dough more elasticity and machinability, which again facilitates the mixing process.
- In frozen dough/bread mixes – freezing causes stress on the dough, hence the increased elasticity of the dough is greatly appreciated.
- Biscuits and wafers – by adding 0.5% to 1% (based on flour), the fat/oil content reduces 15% to 20% without any process modification or additional quantities of dietary fiber or flour.
- Nutrition bars – the dietary fiber content can be increased while the oil/fat content can be decreased.
- Pizza dough and tortilla mixes – 0.5% to 1% (based on flour) in addition to the dough mix improves dough elasticity and machinability and minimizes the freeze/thaw stress on the dough.
- Label friendly! Improve your label by declaring sunflower or rapeseed lecithin instead of synthetic emulsifiers.
We offer three different types of these specialty powder lecithins:
- sunflower lecithin on rice flour – Non-GMO, non-allergenic
- sunflower lecithin on wheat flour – Non-GMO
- rapeseed lecithin* on wheat flour – Non-GMO
*Rapeseed lecithin contains a significant amount of C18:3 ALA (alpha-linolenic acid), hence adds this essential Omega-3 fat (up to 1.8%) to this lecithin. ALA is said to benefit cardiovascular health.