1.Product name: Egg yolk lecithin powder
2. Specs:phospholipids PC30%,50%,80%
3. Used in food and nutritional supplements

Uses:

1. In confectionery lecithin reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow properties of chocolate, helps in the homogeneous mixing of ingredients, improves shelf life for some products, and can be used as a coating.

2. n emulsions and fat spreads it stabilizes emulsions, reduces spattering during frying, improves texture of spreads and flavour release.

3. In doughs and bakery it reduces fat and egg requirements, helps even distribution of ingredients in dough, stabilizes fermentation, increases volume, protects yeast cells in dough when frozen, and acts as a releasing agent to prevent sticking and simplify cleaning.

4. Lecithin improves wetting properties of hydrophilic powders (e.g., low-fat proteins) and lipophilic powders (e.g., cocoa powder), controls dust, and helps complete dispersion in water. It can be used as a component of cooking sprays to prevent sticking and as a releasing agent.

5. In margarines, especially those containing high levels of fat (>75%), lecithin is added as an 'anti-spattering' agent for shallow frying.