Bakery products lecithin applications

General food applications of lecithin include margarine, confections, snack foods, soups, instant foods, bakery products, simulated dairy products, processed meat/poultry/seafood products, and dietary apphcations. The most widespread uses of crude lecithin products are in confections and margarine (7, 174). 

Pan and food release agents. Lecithin-based release agents are employed in many applications such as frozen waffle manufacture, bakery products, pizza baking, and pasta products. Most industrial griddle frying fats are formulated with lecithin, solely for its release functionalities (7). The products may be spray- or brush-applied to achieve a thin film capable of promoting easy release of baked items from pans and belts. Bakery release agents may contain 2-6% lecithin in a variety of oil bases, and they may also be formulated with particulate matter to provide an additional mechanical release. 

Two of the earliest edible applications of lecithin, viscosity reduction in chocolate and confectionery products, and emulsification/antispatter properties in margarine, still enjoy wide popularity and represent outlets for large volumes of lecithin products. In addition, other early uses such as in bakery goods, pasta, textiles, insecticides, and paints, among others, are still active today. 

Commercial lecithin products that were sold many decades ago for applications such as chocolate and confectionery products, margarine, bakery goods, pasta products, textiles, insecticides, and paints are still active today because of their emulsifying, wetting, colloidal, antioxidant, and physiological properties. Lecithin s multifunctional properties and its natural status make it an ideal food ingredient. The major applications and functional properties of lecithin products are shown in Table 25 (7). 

The utilization of soybean lecithins is reviewed by Schneider (1986). Table 2.12 summarizes the most common applications in the food, feed, cosmetic, and pharmaceutical industries. The food industry relies on lecithin in bakery, beverage, and confectionery product development because of its functionalities. 

Processed phospholipids ( special lecithins ) are used in the manufacturing of paints, leather, and numerous foods such as bakery goods, chocolate, margarines, etc. Derivatized phospholipids also have specific applications in pharmaceuticals and personal care products [60]. Although several chemical and physical modifications of lecithins have been adopted by industry [61], there is a clear scope for the application of enzymes to the transformation of... 

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