Lecithins are primarily valued for their emulsifying properties. Their hydrophilic head is attracted to water, while their lipophilic tail is attracted to oil. This unique structure makes them highly versatile for use in a wide range of food and cosmetic products.
Les lécithines sont avant tout utilisées pour leur fort pouvoir émulsifiant. D’un côté, leur tête hydrophile est attirée par l’eau. De l’autre, leur queue lipophile est attirée par l’huile. Cela lui permet d’etre utilisée dans de nombreux produits alimentaires et cosmétiques.
Margarine is a vegetal oil-based emulsion. Adding lecithin improves the stability of the water-oil mixture. Depending on the intended use of the margarine, the type and amount of lecithin added may vary.
Lecithins have long been used in chocolate production. They help homogenize the cocoa mass, creating a softer mixture with reduced viscosity.
In bread and cookie production, lecithins help modify the gluten network in flour to improve the dough elasticity. They also help regulate products moisture, enhancing softness or crunch. Additionally, lecithins slow down staling, extending freshness.
Ice creams may seem simple, but they are complex products that require the use of lecithins. Lecithins improve emulsion and aeration of whipped cream, enhance the texture as ice cream begins to melt, and make molding and unmolding easier, ensuring perfectly shaped scoops for cones.
In the candy industry, the emulsifying properties of lecithins make it easier to blend sugar, fats, and water, especially in caramels and chewing gums. They ensure a fine, stable dispersion of fats.