Lecithin - Guide to Food Applications

Application

Suggested Products

Benefits

Dosage

Baked Goods

Bread and other yeast raised products

STERNPUR E STERNPUR PM

Shelf life, dough conditioning, oil-free powder, easy to blend

0.2 - 0.7 %

on flour

STERNBAKE W-50

Functional Lecithin powder for dough improvers

0.5 - 2 % on flour

STERNMULS M-545

Spraydried lecithin, free flowing, improves rheological properties of dough

0.5-3.0 on flour

STERNPHIL E-40

Synergism with other hydrophilic emulsifiers, shelf life, dough conditioning

6.0-10.0% on fat

NATHIN 5-F

Co-Emulsifier especially for DATEM

5.0 -10.0 % on DATEM

Frozen dough

NATHIN 140

Good freezing and thawing stability, homogeneous distribution of the lipophilic and hydrophilic components of the dough. Improves fermentation stability and formation of fine ice crystals.

0.1 - 0.3 % on flour (as liposome)

Cake

STERNPUR E STERNPUR PM

Dry, blendable emulsifier for cake mixes. Also improves symmetry, grain, texture, as well as fat distribution

0.5-1.5% on flour

Biscuits

STERNPUR E STERNPUR PM

Good separating effect with low-fat bakery products, improves

0.5 - 1.5 %

on flour

fat distribution, simplifies machine processing, reduces breakage and improves friability.

Low fat cookies, crackers, sticks, grissini

STERNPUR PM NATHIN 140

Machinability, improves sheeting, dough lubricity, reduces downtime, better dough extrudability

1.0 % on flour 0.5 -1 %

Pizza crust

STERNPUR PM

Controls shrinkage, improves dough handling and release

0.5 -1.0 %

on flour

Waffles, pancakes

LECIFLOW 60

Improves tenderness in no/low fat products, reduces batter viscosity, mold release, smooth surface, improves break resistance

1.0 - 3.0 %

on flour

Pastry goods

STERNPUR E STERNMULS M-545

Improves fat distribution and rheological properties of the dough

0.2 - 0.5 % on flour 0.5 - 2.0 % on flour

NATHIN 3-KE

Reduces fat absorption in donuts and other deep-fried bakery products

0.2 - 0.5 % on flour or 3.0 - 5.0 % on fat

Caramel Corn

STERNPHIL 450-M

Prevents sticking. Spray apply to the coated corn or add to syrup

0.5-1.2% by direct spraying

Cheese Release

STERNPHIL 450-M

Promotes easy slice separation in low and high moisture cheese products

Spray on surface

Cheese Sauce

STERNPUR PM

Better smoothness and consistency

3.0 - 5.0 % on oil

Chewing Gum

STERNPHIL К STERNPUR PM

Enhances product softness and smoothness, reduces tackiness, controls adhesion

0.7 - 3.0 % in

the aumbase

Chocolate and Coatings

STERNCHOCO STERNLIPID PC-30 NATHIN 140

Reduces yield value and viscosity, saves cocoa-butter, facilitates adjustment of optimum flow behavior of chocolate masses

0.3 - 0.5 % on

finished product

Cream fillings

STERNPUR E

Facilitates and stabilises dispersion, easier processing, smooth surface

6.0-10.0 % on fat

Cocoa Powder

STERNPHIL 450-M STERNPHIL C-500 STERNINSTANT

Improves wetting, facilitates instantizing and dispersion in hot/cold water

0.5 -1.5 % on powder 0.5 - 0.7 %

Colours

STERNPUR E STERNPUR PM

Oil soluble colours made water dispersible

0.3 -1.0 % on

finished product

Cottage Cheese

STERNPUR PM

Enhances curd formation to improve production yield. Add to cream phase for emulsification

0.3 - 0.5 %

Flavours

STERNPUR E STERNMIX EC

Oleoresins made water dispersible

0.3 - 1.0 % on

finished product

NATHIN SM-100

Micro-encapsulation in the nanometre range, simultaneous encapsulation of fat-soluble and water-soluble substances, delays release of flavourings

25 - 30 % on

flavour concentrate or 0.5 - 2 % on mix

Frosting

STERNPUR PM

Acts in combination with polysorbate to provide excellent emulsification and air entrapment

2.0 - 4.0 %

on fat

Granola Bars

Muesli Bars

STERNPUR PM

Blendable powder, high quality dietary fat source, low flavour binding material, shortens mixing time

0.2 -1.0 % on

finished product

Ice Cream

Frozen Desserts

STERNPUR E

STERNPUR PM

Enhances creaminess, promotes controlled fat agglomeration during freezing, increases efficiency of mixing

0.05 - 0.2 % of mix

Ice Cream Cones

LECIFLOW 60

Mould release, viscosity control, emulsification, prevents breakage

1.0 - 3.0 %

on flour

Ice Cream Coating

STERNLIPID PC-30 NATHIN 140

Retards the yield value increase expected to occur as the moisture level increases, reduces the viscosity increase expected to occur as the moisture level increases.

0.3 - 0.5 % on

finished products

Infant Formula

STERNPUR E STERNPHIL E-60

Effective oil-in-water emulsifier offering excellent synergism with other hydrophilic emulsifiers.

3.0 - 5.0 %

on fat

Instantizing

STERNINSTANT STERNPUR E STERNINSTANT PC-30

Control hydration rate of hydrophilic powders, improves wetting, enhances dissolving in cold water

0.3 -1.0 % on

finished product

STERNPHIL 450-M

Easy spray apply directly on the surface

0.5 - 2.0 % on

finished product

Fruit powders

STERNPUR PM

Reduces moisture absorption, increases solubility, prevents lump formation

0.5 -1.0 % on

finished product

Liposomes for food

NATHIN 140

Encapsulation of water (e.g. prolongs shelf life of bakery products). Monomolecular envelopment of cells. Micro-encapsulation of active ingredients for controlled release.

0.1 - 0.3 % on dry matter as nano-emulsion (1:9)

Margarine

STERNLIPID PC-30 STERNPHIL E-80 STERNPHIL E-60 STERNPRIME N-10

Enhanced W/0-emulsifier, stabilises emulsion, prevents spattering

0.2 - 0.5 % on

finished product

Meat Sauces Gravies Canned Meat

STERNPUR PM

Reduces fat separation, reduces formulation costs, improves product consistency, eliminates fat migration into pastry crusts, improves texture/mouthfeel.

0.25 - 0.5 % on finished product

Milk Powders

STERNINSTANT STERNPUR E STERNINSTANT PC-30

Excellent wetting of whole milk powder, promotes controlled hydration, rapid wetting in hot/cold liquids, functional at low levels, retains instantizinq properties for extended periods.

0.2 - 0.5 % on finished product

STERNPHIL 450-M

Easy spray apply directly on the surface

0.3 -1.0 % on

finished product

Non-Dairy Creamers

STERNPUR PM STERNPUR E

Can replace monoglycerides, forms stable oil-in-water emulsions, improves wetting and dispersibility of powders

0.4 - 0.8 % on

finished product

Release

Oil based

STERNPUR PM STERNPHIL HSB STERNPRIMEN-10

High interfacial activity improves the separating effect, prevents food from sticking to the wrapping. Good solubility in pump and aerosol-type formulation

2.0-15% of oil

STERNPHIL 450-M

Sprayed directly on surface

1.0 - 3.0 % on

finished product

Water based

STERNPUR E STERNPUR PM

Effective 0/W-emulsifier for a wide variety of oils

25 - 30 %

of oil

Belt release

STERNMIX EC

Water dispersible for use as a belt release in continous cooking operations

10-15% in water

Salad Dressings

low fat

STERNPUR E

Emulsifies, replaces both mono- and diglycerides and polysorbates, performs better than whole egg, improves viscosity.

0.2 - 0.3 % on

finished product

Shortening

STERNPHIL E-80 STERNPHIL E-60

Increases functionalities and promotes easier ingredient blending

5.0-10.0% on fat

STERNPHIL HSB

Heat stable form: can be repeatedly heated and cooled without darkening

Snacks

extruded

STERNPUR PM

For low fat snacks: improves lubricity, increases yield, ensures good expansion

0.25 - 2.0 % on flour

Soft caramels

STERNPUR PM STERNPRIME N-10

Improves the consistency of the paste, prevents fat separation, reduces tackiness

6.0-10.0% on fat

Sugar and confectionery

STERNPRIME N-10

Improves the homogeneity of the compositions, simplifies processing and shaping.

0.3 - 0.7 %

on product

Guide to Food Applications - PDF file format.