Knowde Enhanced TDS
Identification & Functionality
- Ingredient Name
- Ingredient Origin
- Food Ingredients Functions
- Ingredients
- Soy Lecithin
- Food Additive Number
- E 322, INS 322
- Technologies
Features & Benefits
- Labeling Claims
- Food Ingredients Features
- Product Features
Vippy NON GMO Soya Lecithin is obtained by dehydrating and cooling of Gums from Soyabean Oil (derived from ‘NON GMO’ soybeans). The addition of water in Crude Soya Oil Hydrates the phosphotides making them insoluble. These are dried with Soyabean Oil and fatty acids to produce good Lecithin.
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Applications
- Acts as a superior emulsifying Agent Wetting Agent, Dispersing Agent, Stabilizing Agent, Viscosity Reducing Agent, Anti-spattering Agent.
- NON GMO Soya Lecithin is highly used as an emulsifier in chocolate & confectionary, coatings for spattering control, to prevent crystallization etc.
- In baked items including casseroles, breads, cakes, and cookie dough as an anti-caking, pan release and moisturizing agent.
- Lecithin is added to various sauces, gravies, soups, nut butters, and gravies due to their emulsifying properties.
- Used in delicately flavored products as a spray drying or in milk powders.
Used by Biscuit Industries. - Promotes consistent blending and thorough mixing.
- Widely used by Ice cream Industries.
Used for Frosting.
Regulatory & Compliance
- Certifications & Compliance