Lecithin is a naturally occurring group of phospho lipids found in every living cell. Though the name Lecithin is derived from the Greek Lethikas meaning “Yolk of an egg”, Soyabean is the commercial source of Lecithin.
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.
- 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.