Understanding the Emulsifying Properties of Lecithin
Who doesn’t enjoy a perfectly creamy salad dressing or a nut butter that doesn’t separate from its oil? The remarkable secret that keeps these delicacies always delicious is an ingredient that is at the core of every food manufacturing business, lecithin. Its ability to seamlessly blend oil and water ensures a smooth and stable texture in countless of off-the-shelf food products. While it may seem like magic to consumers, for manufacturers it is the fascinating science behind lecithin's emulsifying properties . The Science of Emulsification Anyone who has ever had even the slightest interest in cooking knows how much of a nightmare can mixing oil and water-based ingredients seemingly be. It is because they naturally lack affinity to bond. Home chefs often use eggs to bind such ingredients together. But for food manufacturers, eggs can be an expensive option. Not to mention, products containing eggs create a market saturation requiring manufacturers to miss out on vegan cons...