Manufactory Supply Best Price Dried Egg Yolk Lecithin Extract Powder

Aree di applicazione:

First, as the nutritional value of cakes, biscuits and bread products, increase the volume and softness, and improve the flavor of
the product.
Second, as the dough is mixed, the dough can have a higher gas inclusion capacity.
Third, as a baked food, the surface of the food is beautifully colored.
4. As a natural high emulsifier for cold food and beverage products, it increases the cohesiveness of fat and improves the shape
retention of cold food and drink.
5. As a gel ingredient in instant noodles, the gluten degree is increased, so that the surface has more toughness and the
mouthfeel is more elastic.
6. As an ingredient in seasonings.

Egg Yolk Powder is extracted from fresh eggs, for light yellow or yellow-white colloidal particles or powder, qualitative soft and soapy, with a slight eggs smell, put in air color darker gradually; Soluble in ethanol, ethyl ether or hexane and other organic solvents, insoluble in water or acetone, almost insoluble in vegetable oil and animal fat, when mixed with water forming emulsion.