Biomedical Engineering Reference
In-Depth Information
TABLE 7.5
Functional Properties of Lecithins
Food Processing Ingredients in:
Margarine
Emulsifier, anti-spattering agent
Confections and snack foods
Chocolate
Crystallization control, viscosity control, anti-sticking
Caramels
Coatings
Instant foods
Cocoa powders
Wetting and dispersing agent, emulsifier
Instant drinks
Instant cocoa
Instant coffee
Protein drinks
Dietetic drinks
Coffee whiteners
Milk replacers
Cake mixes
Puddings
Instant toppings
Commercial bakery items
Breads
Crystallization control, emulsifier, wetting agent,
release agent (internal and external)
Rolls
Donuts
Cookies
Cakes
Pasta products
Pies
Cheese products
Pasteurized processed cheese and
cheese food
Emulsifier; release agent
Imitation cheese
Meat and poultry processing
Meat and poultry glazes and basting
compounds
Browning agent, phosphate dispersant
Pet foods
Dietary supplement, release agent, emulsifier
Bacon
Dairy and imitation dairy products
Infant, milk formulas
Emulsifier, wetting and dispersing agent, anti-
spattering agent, release agent
Milk and cream replacers
Egg
Imitation eggs
Whipped toppings
Ice cream
Flavored milks
Flavored butters (garlic, etc.)
Basting butters
Search WWH ::
Custom Search