1.Product name: Egg yolk lecithin powder 2. Specs:phospholipids PC30%,50%,80% 3. Used in food ... release.3. In doughs and bakery it reduces fat and egg requirements, helps even distribution of ingredients in dough, stabilizes fermentation ... .g., low-fat proteins) and lipophilic powders (e.g., cocoa powder), controls dust, and helps complete dispersion in water. It can ...