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Deoiled lecithin is primarily used as emulsifiers, wetting agent, antioxidant, surfactants, dispersants, instantizing agent, viscosity modifiers, release agents and lubricants. De-oiled soya lecithin comes from soybeans and is a natural fat. To make it, they take out the oil and other stuff, so it becomes a strong and pure lecithin product. This change makes it more stable and useful for several food recipes.
Country Of Origin : India
Application _ It is widely used in baked goods, cheese products, confections, icings, frostings, instant beverage mixes, instant foods, margarine, and release agents.
De-oiled Soya Lecithin, derived from soybeans, represents a highly refined form of lecithin, a natural emulsifier and fat. The meticulous process of oil segregation from raw lecithin results in a robust and pure lecithin product. This enhancement endows de-oiled lecithin with augmented stability and functionality, making it an invaluable ingredient in a myriad of culinary and industrial applications. Its refined properties play crucial roles in texture, consistency, and shelf-life of products.
HOC’s De-oiled Soya Lecithin showcases premium quality and consistency, ensuring that the diverse requirements of food technologists, bakers, confectioners, and industrial users are met with precision and efficiency.
Purity and Stability - High Purity: De-oiled Soya Lecithin is primarily composed of phospholipids, devoid of accompanying oils and impurities. This results in enhanced performance in food formulations and industrial processes. - Stability: Thanks to the absence of oil, de-oiled lecithin exhibits remarkable stability, continuing to perform effectively over extended storage periods.
Functional Properties - Emulsification: The superior emulsifying properties allow for the seamless blending of oil and water phases in products, crucial for maintaining consistency in processed foods. - Wetting Agent: Facilitates better interaction between particles in dry mixes, aiding in the uniform hydration and dispersion of ingredients. - Antioxidation: Acts as an antioxidant, aiding in the preservation of product quality by inhibiting oxidative degradation. - Surfactant: Improves the wettability of hydrocolloids, proteins, and other dry ingredients. - Dispersant: Flawlessly disperses particles in liquid media, ensuring homogeneity. - Instantizing Agent: Enhances dissolution properties in instant formulations such as beverage powders and dry mix products. - Viscosity Modifier: Adjusts and controls the viscosity in food systems, particularly useful in confectioneries and bakery applications. - Release Agent: Prevents sticking and improves the release of products from molds and baking surfaces. - Lubricant: Reduces friction in manufacturing processes, ensuring smooth operation.
Baked Goods - Bread, Cakes, and Pastries: Improves dough hydration, elasticity, and crumb structure. Provides a better mouthfeel, volume, and shelf-life. - Cookies and Biscuits: Enhances spread control and consistency, ensuring uniformity in the final product.
Cheese Products - Cheese Spreads and Sauces: Enhances the blend and stability of cheese emulsions. Improves texture and extends shelf-life.
Confections - Chocolate and Candies: Prevents crystallization, resulting in a smoother texture. Enhances the blending of chocolate mass, fats, and dry ingredients. - Caramel and Toffees: Provides better control over consistency, aiding in achieving the desired chewiness and texture.
Icings and Frostings - Whipped Toppings: Improves aeration and stability, ensuring a smoother, creamier, and more stable product. - Cake Decorations: Ensures that icing and frosting stay firm and glossy over time, preventing them from drying out or weeping.
Instant Beverage Mixes and Foods - Hot and Cold Beverages: Enhances dispersibility and dissolution of powders, allowing for instant mixing and a lump-free finish. - Soups and Gravy Mixes: Ensures uniformity and smoothness in reconstitution.
Margarine - Spreads and Cooking Margarine: Enhances consistency, spreadability, and overall texture. Helps maintain structural integrity and flavor stability.
Release Agents - Baking and Cooking: Ensures products do not stick to molds and trays, facilitating easy release and clean processing equipment.
Pharmaceuticals - Capsules and Tablets: Improves the stability and homogeneity of pharmaceutical formulations. Assists in the uniform release and absorption of active ingredients. - Liquid Medications: Enhances the solubilization and dispersion of otherwise insoluble drug compounds.
Cosmetics - Creams and Lotions: Stabilizes emulsions, enhancing texture and appearance. Ensures consistent blending and skin-feel properties.
Feed Industry - Animal Feed: Adds nutritional benefits and improves the stability and texture of feed products.
Phosphatidylinositol: 20-22%
Physical Properties: -
