Leci Force

Baked Goods is another massive industry that uses to create better products. Last year (2020) the global baked goods market was valued at approximately $507 Billion and is growing steadily. So let’s take a closer look at what role lecithin has in making baked goods.

We’ve previously mentioned emulsifying applications, and this rings true to baked products particularly. Because lecithin is a natural product it is perfect for this purpose, but it is not the only reason it is used.

Baked goods benefit from much longer shelf life when made with lecithin, it gives dough more elasticity, strength, and consistency. Furthermore its antioxidant properties and nutritional benefits make products healthier, and it has a desirable effect on the texture and structure of goods.

is a naturally occurring , which for the majority of the population is safe and has no adverse effects, this makes it ideal for pharmaceutical uses and as a dietary supplement. There are a number of medications that use Lecithin as an ingredient but it’s most common use in medicines is as a wetting agent, dispersing agent, carrier, and emulsifier. It’s even used in IV emulsions.

Naturally, with so many applications it has no shortage of demand in pharmaceuticals, but perhaps more interestingly, recent studies are exploring new applications of Lecithin as it is known to have a very different composition from other sources of Lecithin.

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The secret to spotting high grade powder Lecithin is in the color, a cream root color is attributed to higher quality Lecithin in it’s pure form.

To make lecithin we first dehydrate the sunflower oil, then divide it into three parts. Oil, gum, and solids. The lecithin is extracted from the gum. A cold press system is used to process it.

Lecithin can be liquid or powder, can be made into granules or capsules, it can be made into a great number of forms as it has many applications and purposes.