Lecithin textures and optimizes food

Lecithin has been used in food production for many years. Due to the good texturing properties, the harmlessness to health and In some cases even health-promoting properties and the unproblematic extraction and processing, lecithin is an important factor in the optimization of food - from the manufacturing process to the product properties to the physiological value of the food. Lecithin is used wherever the emulsifying and dispersing properties of the substance are beneficial. Products that benefit the most include baked goods, confectionery, and instant products.

Bakery products

Emulsifiers are indispensable in the bakery. With its excellent properties, lecithin can replace synthetic emulsifiers and is responsible for a number of product advantages, e.g.

  • high volume yield
  • improved freshness
  • better dough properties
  • optimized fat distribution
  • increased fermentation tolerance


The use of lecithin in baking improvers strengthens the gluten network when preparing the dough. In combination with proteins, the lecithin offers improved water retention in the dough structure and thus improved freshness.


Lecithins in pastries are responsible for a better distribution of the individual components such as fat and sugar in the mass. At the same time, they enable better processing properties and even browning of the baked goods.


In the production of waffles, the lecithin is responsible for a very fine distribution of the components. As a separating agent from the waffle iron, the structure of the waffle or waffle is important in addition to the pleasant browning. the contours of the corrugation are very important. The use of lecithin also extends the cleaning intervals of the baking plates.


Lecithin in yeast-raised dough improves the elasticity of the glue. As a result, the fermentation stability increases, which leads to a fine, even pore. Enzymatically hydrolyzed lecithins are ideal for interrupting fermentation during the production of dough pieces. Due to their hydrophilic properties, they are able to convert the free water from the dough into small, fine, uniform ice crystals during freezing, thus protecting the glue structure and maintaining the volume.

The wide range of applications also includes low-fat baked goods such as crackers or breadsticks, frozen dough, cakes and cake mixes, and pizza crusts.

chocolate and confectionery

The use of lecithin in chocolate masses saves cocoa butter and thus the most expensive raw material. Furthermore, lecithin influences the crystallization behavior of chocolate on the surface. With its individual phospholipids, it adjusts the viscosity and the flow limits of the chocolate masses and thus supports the saving of energy and chocolate masses, e.g. in the case of coating masses. The use of lecithin fractions offers, e.g. in the case of ice cream coatings, pralines and bar coatings, a considerable saving in chocolate masses with even coating.

Typical areas of application for lecithin are therefore

  • table chocolate
  • chocolates
  • hollow body
  • coating masses

instant products

Lecithin improves the dispersibility of the individual powder forms. It shortens the sinking time and ensures a fine, stable emulsion of the drinks. Furthermore, lecithins are also added during spray drying or during mixing. Lecithins that have been de-oiled or enriched with PC are advantageous here, as they are absolutely tasteless.

Lecithin is used to optimize

  • Kakaogetränken
  • milkshakes
  • Proteinshakes
  • milk powder


For margarine in the “light margarine” category, the fat content is approx. 40%. A major disadvantage is the splashing of the water and the burning of protein components in the frying process. This can be positively influenced with an increased PC content, as can smoke development over a longer roasting process. Enzymatically hydrolyzed lecithins are also popular because they are very hydrophilic.

Lecithin improves margarine products:

  • Stabilization and emulsification of W/O emulsions
  • Antioxidation improvement
  • Improved anti-splash performance

Vegetarian and vegan products

Vegetarian and vegan products? As versatile as never before!

Meat substitutes are growing in popularity and volume. Manufacturers of meat alternative products have a wide range of raw materials and technologies as well as countless alternatives and opportunities. The texture and stability in the recipes of meat alternative products are still considered special challenges.

Our lecithins offer you a plant-based solution.

Lecithin serves as

  • Emulsifier
  • legal aid
  • Stabilizer
  • egg yolk substitute

Additional advantages:

  • On a plant basis
  • Sustainable emulsifier
  • foam stabilizer
  • Supporting effect in machinability

Many other applications in the food sector

When it comes to optimizing product properties, production processes or cost efficiency, lecithin can contribute to optimization in many other food categories.

  • flavors
  • baby food
  • ice cream
  • dyes
  • broths and sauces
  • Cocoa powder
  • chewing gum
  • cheese products
  • milk powder
  • sugar and confectionery


  • Hallo Michaela,
    Lecithin emulgiert bei Zugabe von 2-3% auf die Gesamtmasse.

    My Lecithin
  • Das ist ein sehr interessanter und informativer Artikel! Vielen Dank!
    Darf ich fragen, zu welchem Prozentanteil wird Lecithin im groben in Backwaren eingesetzt um den „Frische-Effekt“ aufrecht zu erhalten? Hefeteiggebäck wird ja doch schnell „altbacken“. Mit Lecithin könnte man das Gebäck so im Hausgebrauch doch etwas „pimpen“, nicht wahr?


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