Phospholipids are naturally present in egg yolk and work as an emulsifier when whisked with the ingredients of baking batter. For vegan-friendly baked edibles, the same amount of phospholipids is added to the uncooked batter through plant-based lecithin. The question, however, that arises is, does it deliver the exact same quality pastry that is baked with eggs? We have tried to answer this question in our latest off-site blog titled Plant-based Lecithin vs Eggs for Baking: Which is the Better Option
Learn about the advantages of deoiled soy lecithin for food production and discover how it enhances functionality, offers neutral taste and colour, and meets clean label trends.
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