Emulsifiers

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LİNAY KİMYA

SOY LECITHIN

Soy lecithin is a very valuable by-product obtained during the refining of soybean oil, and is a food additive widely used in the food industry. In addition to its use in food, it is an important emulsifier that can also be used in the feed and pharmaceutical industries.

Use in Foods

Lecithin is one of the additives generally accepted as safe by the US Food and Drug Administration (FDA). Lecithin is widely used as an emulsifier in the food industry in the production of bakery products, chocolate, candy, ice cream, chewing gum, ready-made powder products, emulsions and spreadable foods. In addition to its emulsifying function, it also has functions such as increasing the flavor of the food, increasing its volume, reducing its stickiness and providing foam stability.

Lecithin increases the elasticity of gluten in bakery products. Thus, it helps the dough rise more easily and become voluminous. It provides browning, moisture retention, texture and volume improvement, and extends the shelf life of the products. Lecithin also improves the quality characteristics of gluten-free bakery products.
Lecithin, which is also frequently used in chocolates, prevents the separation of cocoa and cocoa butter from each other and contributes to the formation of a smooth chocolate surface. It also allows the flow properties of liquid chocolate to be controlled in the molding and coating of chocolate.
In products such as candies, gum, caramel and toffee, lecithin ensures that all ingredients are distributed homogeneously. It prevents crystallization of sugars and extends the shelf life of candies.
Lecithin is used to ensure that dried products melt, disperse and dissolve easily in liquid. Dried products include milk powder, coffee whiteners, protein drinks, cocoa and chocolate milks, soups and sauces.
Salad dressings, mayonnaises and margarines are the most well-known emulsions. Lecithin ensures that emulsions remain stable, prevents oils from clumping together and enables the preparation of thin and stable emulsions. It is known that lecithin increases spreadability in spreadable products.
In molecular gastronomy applications, lecithin is used to create foam. Foams created by using lecithin increase the visual appeal in presentation plates.

SUNFLOWER LECITHIN

Sunflower Lecithin (E322) is a food additive with a dark color. It is an emulsifier used in chocolate, margarine, dairy products and cake applications. The reason why it is frequently preferred in these products is its color quality, standard phospholipid content and low rate, emulsion feature, improvement of product texture, acceleration of solids distribution in aqueous systems facilitating separation from the surface and preservation of the taste of the product are the properties of liquid sunflower lecithin.

What is sunflower lecithin used for?

As an emulsifier for its unique oil composition, you have probably already eaten some foods that contain sunflower lecithin, a popular additive in chocolate, mayonnaise, margarine, baked goods and convenience products.

The job of sunflower lecithins is to suspend liquid and solid fats and keep them away from other substances so that they do not mix.

GMS %90 - %40

Glycerol monostearate, commonly known as GMS, is an organic molecule used as an emulsifier. GMS is a hygroscopic, white, odorless, and sweet-tasting flaky powder. It is the glycerol ester of stearic acid. It occurs naturally in the body as a fat breakdown by pancreatic lipase and is found in fatty foods. GMS is a food additive used as a thickener, emulsifier, anti-caking agent, and preservative; an emulsifier for oils, waxes, and solvents; a protective coating for hygroscopic powders; a solidifier and controlled release agent in pharmaceuticals; and a resin lubricant. It is also used in cosmetics and hair care products. GMS is widely used in baking preparations to add “body” to foods. It is responsible for giving ice cream and whipped cream their soft texture. It is sometimes used as an anti-caking agent in breads.

Areas of Use

It is used as both an emulsifier and a stabilizer in the food industry. It is available in powder or bead forms on the market. It is a food additive that has a unique odor and is white or sometimes beige in color and is known in the food industry with the food code e 471.
It is a very effective emulsifier in emulsifying the oil-water phase. It is also effective in layering food products and extending their shelf life. It is especially used in the bread and bakery products and pastry sector, and in the oil industry.
Apart from the food industry, it is used in the cosmetics, detergent, plastic and pharmaceutical industries.
GMS, which is added to the formulations of ice cream, starchy products, dairy products, gum, chocolate and other food products; It is used as a softener in textile products and as a lubricant in plastic products.
GMS, used as an emulsifier in ice cream, prevents the development of coarse ice crystals and provides a smooth texture. GMS, which ensures the formation of stable emulsions that do not break down during freezing, keeps the ice cream firm and dry without hardening it, and improves its shelf life. GMS, which facilitates the control of the aeration process for optimum overrun, should be added to the mixture at a rate of 0.3-0.4% before homogenization and pasteurization.
In bakery products such as bread and cake, GMS causes the formation of a soft, moist, well-pore product interior, gives the products a white shine and volume, retains moisture, delays spongy structure and staling, and increases the shelf life of the product. With the use of GMS, the amount of egg yolk used in products decreases and thus reduces costs.
In chocolate products, GMS provides good oil dispersion even at high temperatures, reduces stickiness and separation during production and storage, improves texture and consistency, reduces crystallization of sugar, reduces blooming and loss of product-specific gloss, prevents products such as caramel and nougat from precipitating on the teeth, ensures better dispersion and stabilization of flavor substances, and acts as a plasticizer in chewing gums.
In margarine products, it reduces the tension at the oil and water interfaces leading to the formation of a stable emulsion. When used with soy lecithin, the solubility of GMS increases. GMS, which provides a better mouthfeel in the product and increases spreadability properties, emulsifies water in margarine and stabilizes water in oil.

PGE(E-475)

They are fatty acid esters formed from vegetable oils. They contain total fatty acid ester, free fatty acids, total glycerol and free glycerol.

Purpose of Use:

Generally as an aeration agent in cakes and cakes (sponge cakes)
Softener in starchy products, prevents dispersion and fragmentation,
Also used as an anti-splash agent and foam inhibitor in oil and margarine
Also widely used to prevent staling and extend shelf life in bread varieties

Area of Use:

Cake and cake (sponge cake)
Bread and bread varieties
Diet foods special medical purpose products
Fat emulsions (margarines)
Milk and cream mixtures
Desserts
Egg products
Sugar products
Pharmaceutical industry, ointments, creams, softeners

İletişim Bilgileri

EMULSIFIERS

SOY LECITHIN

SUNFLOWER LECITHIN

GMS %90 - %40

PGE(E-475)

Contact Info

Usage Areas

Product Groups