soya powder This method hydrates the soybeans and frees up the shell. The soy beans are then cleaned and chipped into small pieces and the hulls are separated from the broken beans. Next, the soybean sections are heated up and constrained into flakes. Soybean oil is obtained from the flakes using a distillation procedure and lecithin is separated from the oil by the addition of water and centrifugation or steam precipitation.

Margarine is a water-in-oil (W/O) emulsion which must be duly stabilised. This confers utmost importance, not only to the production process which must take place, but also to the use of emulsifiers. Theright selection of emulsifiersis a keypoint to obtain the desired properties in every specific margarine.

Margarines use bothnatural (lecithin) and synthetic emulsifiers. The technological contribution of emulsifiers in margarines is not limited to thestabilisation of the emulsion, but alsoimproves the production process, theplasticityof the puff pastry margarine or theaddition of airin cream and cake margarine among others.

Being a manufacturer of both natural (lecithin) and synthetic emulsifiers, Lasenor can propose you both types, separately or also combined in the form oftailor-made blendsadapted to your needs, which facilitates incorporation and reduces risk of mistakes during the dosage.

Only special lecithins can fulfill the specific requirements in terms of viscosity range, stability, impurities, colour stability batch-to-batch and microbiological control.

Not every lecithin is suitable for the production of soft gel capsules. Only special lecithins, conceived for this application, can fulfill the specific requirements:

• Viscosityrange adapted to the manufacturers capsules production process.
• Stabilityto avoid oil separation, which damages the products image in transparent capsules.
• Minimized impurities, that affect lecithins transparency and might also deteriorate the products aspect.
• Stabilizedcolourbatch-to-batch, avoiding colour changes in the capsule and improving the perception of quality.
• Strictmicrobiological control, critical point in a lecithin suitable for direct consumption.

Lasenors Hydrolyzed Lecithins for Instant Noodles are available from different botanical origins with different brand names:

• VEROLEC NON GMOfor products based on Non GM soya lecithin.
• GIRALECfor products based on sunflower lecithin.
• SEMILECfor products based on rapeseed lecithin.
• VEROLECfor products based on GM soya lecithin.

Instant products are becoming more and more popular among consumers these days due to its big range and optimal results obtained after reconstitution. These products in powder form need to have special properties allowing the consumer to obtain a solution with similar, if not identical characteristics of the natural or primary source.

Thus, instant products are manufactured using technological components such as Lasenors specialty lecithins that play a key role providing instant properties: wettability, sinkability, solubility and stability.

Lasenors lecithins are used in a large variety of biscuits / cookies due to their special properties as food emulsifiers. Some of the advantages of using lecithins in the productions of biscuits / cookies are:

• Dough conditioner. Better workability and machinability.
• Emulsifier. Good distribution of the fat within the dough.
• Wetting and dispersing agent. Merging of solid particles (starch, sugar) and water as well as other flour components in the dough.
• Release effectduring stamp out stage (thanks to its lubricating properties).
• Improvestextureandcrispness.

Bread and bakery products such as Sponge Cakes, Swiss Rolls or special breads (Sliced Bread, Burger Bread, ) manufactured from the raw materials or from a bakery mix, they all have common requirements: the production process must be simple and quick, and the final product must be spongy and tasty, with a nice aspect and homogeneous texture.

Bread improvers and Bread mixes include emulsifiers to optimize their performance. But simultaneously, customers are looking forfriendlier labellingin order to satisfy the final customers demands.

This is where LasenorsLecithins on carrier, brandsLECISOLandLECIRED, play an important role: as it happens with liquid lecithins, these products providevolume increase, homogeneous dispersion of the gas bubbles and dispersion of the starch granules, they facilitate thehydration of proteinsand increase theworkability of the dough, the rheological properties and thequality of the finished product.

Butadditionally, the use of lecithins in powder form:

• Facilitatesdosage.
• Reduces the necessarymixing timeto guaranteehomogeneous dispersion.
• Provides asmooth and extensible dough.
• Provides aregular crumb structure.