bread to improve the extensibility and elasticity of dough, which enhance their handling properties. Lecithin is also an antioxidant and enhances the stability of vitamins in bakery goods. in cookie manufacturing, addition of lecithin helps to obtain smooth, easily formed dmore...
it ensures excellent digestibility of fat and energy because it acts as a natural emulsifier it improves the digestibility of the other nutrients in the feed and promotes the absorption of the fat-soluble vitamins it has been specially developed for use in energy-rich feed mixmore...
it acts as a energy supplies, energy concentrate, fat enrichment. more productive milch breeds demand high energy during lactation period. So it acts as energy supplies. it increases the milk fat as well as milk production it reduces the chance of infertility, loss of weight, ketmore...