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Emulsifier & BAKE POWDER

SOY LECITHIN applied as emulsifier or viscosity reduction & crystallization control. Chemically, lecithin is a glycerol with two fatty acid chains at carbons 1 and 2. Also, The phosphate and choline groups form phosphatidylcholine. This means the polar headgroup is the water loving part of lecithin. Meanwhile, fatty acid chains form the lipophilic region. Lecithin’s hydrophilic-lipophilic balance (HLB) is intermediate and ranges from: 3-4 for native fluid lecithin or 7-8 for de-oiled lecithin This balance allows it to stabilize oil and water or water and oil emulsions and air bubbles in batters and creams. 

BAKING POWDER = dry chemical leavening agent to increase the volume & lighten texture of baked goods. (bi)carbonate mixed with a weak acid. Both are prevented from reacting prematurely by the inclusion of a cornstarch buffer



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