Alters the viscosity, improves flow properties and prevents whitening
Facilitates demoulding, homogenizes the dough and reduces cracking
Helps smooth the dough, improves bread’s shelf life and porosity
Increases the homogeneity of mixtures, facilitates implementation and finishing
Enhances the moistering of milk powder, regulates the hydration. Dissolves quickly in cold and hot liquids, low dosage efficiency.
Homogenizes the extruded products, facilitates the assimilation of nutrients and improves the efficiency of rations. Numerous applications as a feed additive.
|Fluid lecithins||Semi liquid product, with acetone insoluble matter ≥ 60%|
|Deoiled lecithins||Powder or granules, min 97% phospholipids|
|Lecithins on carrier||Powder carrier||20% and more of lecithin with a pulverulent carrier|
|Liquid carrier||Liquid lecithin with a very low viscosity which can be directly sprayed|
|Hydrolysed lecithin||Lecithin made more hydrophilic by the removal of a fatty acid|
|Fractionated lecithins||Soya phospholipids enriched in phosphatidylcholine|