19/05/2025
𝙇𝙚𝙘𝙞𝙩𝙝𝙞𝙣: 𝙄𝙩𝙨 𝙍𝙤𝙡𝙚 𝙞𝙣 𝘽𝙖𝙠𝙞𝙣𝙜
A natural emulsifier derived mainly from soybeans, though it also occurs in milk and egg yolks.
Its functional value in baking stems from its phospholipid content, which enhances ingredient interaction and product texture.
𝙁𝙤𝙧𝙢𝙨 𝙖𝙣𝙙 𝙋𝙧𝙤𝙥𝙚𝙧𝙩𝙞𝙚𝙨
- Lecithin is oil-soluble and typically liquid at room temperature (around 20°C).
- It's available in plastic, liquid, or powdered forms and is often pre-blended for ease of use.
- Its performance depends on its origin (animal or plant), which influences the specific phospholipid composition.
𝘼𝙥𝙥𝙡𝙞𝙘𝙖𝙩𝙞𝙤𝙣𝙨 𝙞𝙣 𝘽𝙖𝙠𝙞𝙣𝙜
1️⃣ 𝗖𝗮𝗸𝗲 𝗕𝗮𝘁𝘁𝗲𝗿𝘀 (𝗘𝘀𝗽𝗲𝗰𝗶𝗮𝗹𝗹𝘆 𝗦𝗽𝗼𝗻𝗴𝗲𝘀)
- Lecithin stabilizes air bubbles during mixing, crucial for light, aerated textures.
- Found in egg yolks, their phospholipids are part of lipoproteins that stabilize the air-water interface.
- It aids the batter's emulsion transition during baking (from water-in-oil to oil-in-water).
- Often combined with other emulsifiers like GMS (glycerol monostearate) for enhanced sponge performance.
2️⃣ 𝗖𝗮𝗸𝗲 𝗗𝗼𝘂𝗴𝗵𝗻𝘂𝘁𝘀
- Reduces fat absorption during frying.
- Improves tenderness and eating quality.
3️⃣ 𝗕𝗿𝗲𝗮𝗱𝗺𝗮𝗸𝗶𝗻𝗴
- Slightly enhances gas retention but is less effective than other emulsifiers.
- In crusty breads, it contributes to a thicker, crispier crust with extended crunch retention.
4️⃣ 𝗕𝗶𝘀𝗰𝘂𝗶𝘁𝘀 𝗮𝗻𝗱 𝗖𝗼𝗼𝗸𝗶𝗲𝘀
- Enables up to 10% fat reduction without compromising quality.
- Dissolved in fat, it improves dough smoothness and fat dispersion.
- In high-sugar cookies, lecithin reduces spread during baking.
