Bakery Applications

In bakery applications our Emulsithin® varieties are used to ensure even blending, to increase moisture retention, and to improve the release characteristics of bakery products. In addition, its ability to blend dissimilar ingredients evenly and thoroughly helps improve the functionality of all your bakery products.

Benefits of using lecithin in few product applications:

  • Bread

    Improves gas retention which results in an increased loaf volume and a more uniformed crumb structure

    Increases shelf life

    Helps release the bread from cooking surface

    Improves machinability of the dough

  • Cookies & Wafers

    Improves homogenization of different ingredients

    Improves moisture retention

    Acts as pan release agent

    Allows better emulsification of the fat

  • Cakes & Doughnuts

    Improves volume, crumb texture, and freshness

    Increases shelf life

    Increases fat absorption in doughnuts

  • Icings & Fillings

    Improves texture

    Improves moisture retention

    Increases creaminess and stickiness of the icing

Typical concentrations in various applications
Product Concentrations
Bread 0.20 – 0.70%
Cookies & Crackers 0.20 – 0.50%
Cakes & Doughnuts 0.20 – 0.50%
Icings & Fillings 0.20 – 1.00%
Pizza & Piecrust 0.20 – 0.50%
Noodles 0.20 – 0.50%
Waffle & Waffle Cones 0.20 – 0.70%