The scope and dosage of lecithin in food and health food

chocolate

0.3%-0.5%

Emulsification, moistening and shortening

Reduce the viscosity of the slurry and reduce the amount of cocoa butter, prevent frosting, increase the fluidity of the surface coating slurry, improve the surface finish and gloss, enhance the "crisp" and "soft" taste of the chocolate coating, increase the moisture content of the chocolate, and promote diffusion during mixing.

Margarine, butter, shortening, condensed milk, cheese

0.1%-0.5%

Emulsification, anti-oxidation, splash-proof

Improve extensibility, prevent splashing and oxidation, stabilize liquid surface tension, promote mixing of oil and water raw materials at various melting points to prevent sticking to pots and pans, improve water retention, and improve the taste to make it "oily but not greasy", "smooth and refreshing", and "high in fat content but not noticeable when eaten".

Bread, pastries, pies, crusts

0.1%-0.5%

Emulsification, anti-aging, shortening, lowering gelatinization temperature

Soften the bran, improve the internal texture, promote yeast fermentation, shorten the baking time, prevent drying, improve the fat shortening, increase the volume and uniformity of the dough, facilitate cutting and shaping, and prevent aging.

Noodles, macaroni

0.1%-0.5%

Emulsification, anti-oxidation, anti-aging

Prevent noodles from breaking and falling off, improve gloss, make noodles not easy to break when cooked, retain moisture in noodles and macaroni, and increase toughness.

Biscuits, wafers, cookies, ice cream cones

0.3%-0.5%

Emulsification, shortening, demoulding

Prevent raw materials from sticking to the mold, facilitate mechanical processing, and improve surface texture; improve oil emulsification, reduce the amount of edible oil used, increase the crispness and volume of biscuits; prevent color burning; and reduce the crushing feeling of biscuits.

Candy (toffees, toffees, peanut butter candies)

0.5%

Emulsification, Antioxidant

It facilitates the mixing of sugar, oil and water, improves the dispersion of oil, prevents sanding, oil loss and greasiness, controls the crystallization rate and transparency, makes the candy surface smooth and non-sticky, and prevents the candy from absorbing moisture during storage and sticking to each other

Chewing gum

0.1%-0.5%

Emulsification, Antioxidant

The components are evenly dispersed, which reduces viscosity and adhesion, making the product easy to extrude, cut, and separate, increasing toughness, extending flavor release time and shelf life, and making the taste soft and delicate.

Milk powder and baby food (whole milk powder, coffee creamer, powdered fat)

0.2%-1%

Quick dissolving agent, emulsifying and moistening, fat replacement

Improving wetting ability and promoting the dispersion of surface fat helps to disperse and stabilize protein components and prevent powder from agglomerating.

Condiments (oyster sauce, meat sauce, gravy, spreads)

0.5%-1%

Emulsification, fragrance preservation

It is convenient to evenly mix the raw materials of different ingredients, control the foaming when the raw materials are hit, maintain their own unique flavor, fix the fragrance, and enhance nutrition

Meat products (luncheon meat, sausages, meatballs, fish filling, ham)

0.5%-2%

Emulsification, anti-oxidation, water retention

It can disperse fat raw materials well, facilitate processing, retain moisture, prevent starch aging and shrinkage.

toothpaste

5%-20%

Moisturizing, fragrance-preserving

It replaces glycerin and sorbitol to retain water, moisturize and preserve fragrance, making the toothbrush softer and protecting the dental membrane.

Powder products, frozen foods (dumplings, glutinous rice balls, siu mai, spring rolls, etc.)

0.1%-0.2%

Dust suppressant, anti-agglomeration, water and speed control, water retention, demoulding

Control dust, improve wettability, prevent epidermal water loss and cracking, provide good gloss, no wrinkles, no adhesion, less crystallization, and prevent tissue hardening and fission.

Soy protein and related beverages (including cocoa beverages)

0.1%-0.2%

Emulsification, stabilization, instant dissolution

Prevent fat oxidation, protein precipitation, improve nutrition, and promote the instant solubility of protein and solid powder.

Puffed food, fried food

0.1%-0.2%

Viscosity regulator, release agent, anti-splash agent

Reduce dough viscosity, make it easier to shape and reduce breakage of finished products.

Ice cream, popsicles

0.3%-0.5%

Emulsification, fat replacement

It can make ice cream emulsified better, partially replace fat, organize particles evenly and finely, increase the stability of air bubbles and water, reduce the crystallization of high-melting point fats, prevent fat from floating up, prevent ice cream from "sandy", and increase the delicate, soft and refreshing taste of ice cream.

Health food and pharmaceutical industry

Emulsification, nutritional fortification, therapeutic effect

It strengthens the brain, regulates nerve function, and enhances memory. It has significant therapeutic effects on neurasthenia, dementia in the elderly, and cerebral hemorrhage. It is the main drug for dredging and softening blood vessels and cardiovascular diseases such as arteriosclerosis and myocardial infarction. It prevents fatty liver and cirrhosis, regulates fat metabolism in liver cells, reduces fat deposition, removes lipid peroxidation, and resists aging.