Emulsification is a necessary process as it allows the complete mixing of immiscible ingredients like fat and water in milk. For instance, the fat content in milk can form a layer on its surface if the milk does not go through the homogenization process.
On the other hand, the milk that has been homogenised becomes more stable as the emulsification breaks down the fat globules present in it into smaller molecules.
A similar process is required for ice cream manufacturing so the fat crystals and water can be dispersed without the two separating. This magic happens through emulsification.
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Yes, plant-based lecithin is more cost-effective for F&B manufacturers as it’s sustainably sourced and can improve the quality and nutritional value of your final product
Lecithin aids digestion, enhances nutrient absorption, reduces cholesterol, and promotes brain and liver health. It is widely used in the food industry to improve the texture, stability, and shelf life of products.
The challenges of incorporating plant-based lecithin in F&B products can be far too many. However, most can be easily overcome by partnering with the right supplier.
The regulatory landscape for plant-based lecithin varies in each country. Generally, it is considered safe for consumption everywhere under normal conditions of use.