Baking&Snack - July 2013 - 63
Lecithin: nature’s way to emulsify
When Mother Nature needed a way to mix oil and water, she
created lecithin. This natural substance occurs in many foods
from animal and vegetable sources, and it is an internationally approved food ingredient.
Its molecule has both hydrophilic and lipophilic (waterloving and fat-loving) parts, readily supporting the dispersion of oil and water in doughs and batters. The phospholipids in lecithin add nutritional value to products.
As an emulsifier, lecithin fosters uniform distribution of
ingredients, but it functions in other ways in different kinds
of bakery products.
In cakes, biscuits and cookies, lecithin can reduce use
of eggs and fat and produce better mixing action and
machinability. It protects against oxidation, and in puff
pastry and Danish, it upgrades the flakiness of the dough
by suppressing contraction. When making donuts, lecithin
improves moisture retention and cuts fat take-up during frying by more than 20%, producing a moister, less
greasy finished product. In wafers, for example, it aids
the release of wafer sheets from the baking iron, leaving less debris behind. It helps reduce fragility, improve
texture and brown exterior surfaces.
Frozen doughs made with lecithin form desirably fine
ice crystals during freezing, avoiding large irregular sizes
that have negative effects on the crumb and crust. In
bread, lecithin improves the extensibility of the gluten
network, thus making doughs more stable during fermentation and easier to process. It can cut kneading time to
save energy. Lecithin’s water-binding effect improves the
product’s shelf life.
(The discussion above is summarized from a longer
presentation by Peter Fismer, managing director of LECICO
GmbH, Hamburg, Germany, which supplies lecithin to
Ciranda Organic Ingredients, Hudson, WI.)
Prescott Bergh, Ciranda’s sales and marketing director,
reported that the company now offers organic and nonGMO soybean and sunflower lecithins. “We are finding
that the demand for non-GMO products is growing
rapidly, he said.
”
DuPont Nutrition & Health recently introduced SOLEC
SF-D deoiled sunflower lecithin in dry powder form for
use in bakery applications. “It can be used with other
dough improvers for added benefits in yeast-raised and
chemically leavened baked goods to improve machinability tenderness and crumb structure, said Karen Allen
”
Seabolt, global lecithin research lead, DuPont Nutrition &
Health, St. Louis, MO. It was developed as an alternative
to soy lecithin when formulating to avoid allergens. It is
also non-GMO.
See us at IBIE
booth #2407
For more information, see Page 129
July 2013 / Baking & Snack / 63
Baking&Snack - July 2013
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