... Product name: Egg yolk lecithin powder 2. Specs:phospholipids PC30%,50 ... confectionery lecithin reduces viscosity, replaces more expensive ingredients, controls sugar crystallization and the flow ... and egg requirements, helps even distribution of ingredients in dough, stabilizes fermentation, increases volume ... ) and lipophilic powders (e.g., cocoa powder), controls dust, and helps complete dispersion in ...