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Soya Lecithin

Soya Lecithin is that group of yellowish fatty substances extracted from soya seed which compose of phosphoric acid, choline, fatty acids, glycolipids, triglycerides and phospholipids.

Lecithins have low solubility in water and in aqueous solution, its phospholipid can form either liposomes, bilayer sheets, micelles or lamellar structures, depending on hydration and temperature. It has emulsification and lubricant properties and is a surfactant.

Soya Lecithins have can be sold as food supplement and for medical uses.
In confectionery,

• it reduces viscosity
• replaces more expensive ingredients
• controls sugar crystallization and the flow properties of chocolate.
• Helps in homogeneous mixing of ingredients
• Improves shelf life for some products and can be used as a coating 
In emulsions and fat spreads,
• it stabilizes emulsions
• reduces spattering during frying
• improves texture of spreads and flavour release
In doughs and bakery, Soya lecithins,
• reduces the fat and egg requirement
• helps even distribution of ingredients in doughs
• stabilizes fermentation
• increases volume
• protects yeast cell in dough when frozen and
• acts as a releasing agent to prevent sticking and simplify cleaning.