Solec® lecithins offer a variety of functionalities, while their purity, quality and traceability allow them to be used in a wide range of food and nutritional products.
Emulsifying
Lecithin is one of nature’s best emulsifiers. Phospholipids, the major component of lecithin, contain a lipophilic portion with an affinity for fats and oils, and a hydrophilic portion with an affinity for water. By easing the tension between unmixable liquids, lecithin promotes the formation of stable oil-in-water combinations and water-in-oil emulsions.
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Bakery |
Baked goods |
Chocolate |
Icings/Fillings |
Margarines, spreads and dressings |
Chewing gum |
Wetting and Instantizing
SOLEC®’s broad line of refined specialty lecithins will effectively wet and disperse both hydrophilic and lipophilic powders. Our lecithins have a bland flavor and odor, are functional at low levels and are easy to apply.
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Infant formula |
High-Protein powder |
Instant food like noodles, soup and gravy mixes |
Dairy and Non-dairy powders |
Chocolate powder |
Instant drinks |
Release Agent, Anti-Stick Aid or Separation Agent
The sticking of foods to food-contact surfaces causes manufacturers to experience product loss, increased re-work and increased cleaning downtime. Attempts to use vegetable oils or other fats and oils as release agents usually produce poor results. In addition to poor release, the extra oil needed to produce positive results often contributes unacceptable “empty” calories to the food, and may leave an oily sheen on its surface.
Because of the phospholipid’s dual hydrophilic/lipophilic nature, SOLEC® can create an even, non-stick coating at the food-contact surface.
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Oven belt release |
Sugar coated products |
Food release |
Extrusion Aid and Lubricity
When added directly to the feed throat of an extruder as a processing aid, SOLEC® value added de-oiled lecithins are easy to handle, concentrated powders which improve the processing of the extruded food products by increasing the lubricity of the extrudate.
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Pasta |
Cereals and snacks |
Pet food |
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