date:Jul 05, 2012
wders to fat and water better. By homogenising the fat distribution, it enables reduced fat content. Without it, bakers would need to use more fat to get a good dough consistency.
In a comparison of the effects of soy and sunflower lecithins, testing clearly shows that both provide the same results,said Janine Binder, applications technologist at Sternchemie.
A key factor is the very similar composition of fatty acids. Sunflower lecithin has slightly more of the nutritionally beneficial unsatu