Lecithin powder bulk can be used to make soft candies. This is mainly due to its unique functional properties, including emulsification, surface activity, anti-adhesion, and improved taste. The following will specifically explain the role and mechanism of lecithin in the production of soft candies.
Properties and characteristics
•Chemical structure:
Lecithin is also called phosphatidylcholine. It is a phospholipid compound composed of glycerol, fatty acids, phosphoric acid, and choline. Its molecular structure has unique amphiphilicity. It can play an important role at the oil-water interface and has functions such as emulsification and dispersion.
•Sources:
Lecithin is widely present in animals and plants. It is abundant in organs such as the brain, liver, and kidney of animals and in the seeds of plants. In the food industry, commonly used lecithin mainly comes from soybeans, sunflowers, and egg yolks. Soy lecithin is extracted from the refining process of soybean oil, with relatively low cost and wide sources. Egg yolk lecithin is extracted from egg yolks, with high purity and strong activity, but relatively high price. Guanjie Biotech is a lecithin manufacturer that provides lecithin from soybeans, sunflowers, and egg yolks. Reliable quality. Our products have passed many certifications. Such as ISO90001, HACCP, HALAL and Kosher.
Emulsification function
•Impact on the quality of soft candy:
Through emulsification, lecithin powder bulk can evenly distribute the oil components in the soft candy to avoid oil precipitation or stratification. This can improve the appearance and taste of the soft candy. The surface of the soft candy is smoother and more delicate, and the color is uniform. There will be no color difference or greasy feeling on the surface caused by uneven oil. At the same time, uniform oil distribution also helps to enhance the flavor of the soft candy. The aroma and taste brought by the oil can be more evenly integrated into the whole soft candy, enhancing the flavor coordination of the soft candy.
•Anti-sticking function
Anti-sticking function is of great significance for the production, packaging, and storage of soft candy. During the production process, lecithin can make soft candy smoother in the processes of molding, cutting, and packaging. This can reduce the adhesion of soft candy to equipment such as molds and conveyor belts, improve production efficiency, and reduce production costs. During packaging and storage, it can effectively prevent the adhesion between soft candies and the adhesion between soft candies and wrapping paper, and maintain the complete shape and independent packaging of soft candies.
•Plasticizing function
Lecithin can absorb a certain amount of water, so that the soft candies maintain a certain moisture content, so that the soft candies have better elasticity and softness. Through plasticization, lecithin can adjust the texture and taste of soft candies. This gives the soft candies appropriate elasticity and toughness. Therefore, the soft candies will not be too hard to chew, nor too soft to lose their shape, achieving an ideal taste state. In addition, the plasticized soft candies can maintain good stability during storage. It is not easy to become hard and brittle due to drying or other factors, which prolong the shelf life of the soft candies.
•Antioxidant function
Unsaturated fatty acids and other ingredients in pure sunflower lecithin have certain antioxidant properties. It can capture free radicals in soft candies and delay the oxidation and deterioration of ingredients such as oils and fats in soft candies. At the same time, lecithin can also form complexes with metal ions in soft candies to further enhance the antioxidant capacity of soft candies. The antioxidant function helps to maintain the flavor and color stability of soft candies. Prevent the oxidation of oils and fats in soft candy from producing peculiar smell and rancidity, so that the soft candy can maintain its original aroma and taste for a long time. At the same time, it can also avoid the color change of soft candy caused by oxidation reactions. Such as yellowing, darkening, etc. This can maintain the good appearance of soft candy and improve the quality and shelf life of the product.
Interaction with sugars:
Sugars in soft candy mainly include sucrose, glucose, fructose syrup, etc. They are the main source of sweetness and skeleton-forming components of soft candy. There is a certain interaction between lecithin and sugars. The hydrophilic group of lecithin powder bulk can form hydrogen bonds with the hydroxyl group in the sugar molecule. This interaction helps to enhance the structural stability of soft candy. At the same time, lecithin can also regulate the crystallization behavior of sugars in soft candy, preventing excessive crystallization of sugars from causing the texture of soft candy to become hard and brittle. This can keep the soft candy soft and delicate.
•Interaction with colloids:
Common colloids include gelatin, pectin, carrageenan, etc. They play a role in gelling and thickening in soft candy. Therefore, soft candy has a certain elasticity and shape retention ability. Lecithin can also improve the solubility and dispersibility of the colloid. Therefore, it can be more evenly distributed during the soft candy production process, thereby improving the overall quality of the soft candy.
•Interaction with flavor substances:
The flavor substances in soft candy include fruit essences, spices, acidulants, etc. They provide soft candy with a rich taste and aroma. Egg lecithin powder can interact with flavor substances. Its hydrophobic region can encapsulate some fat-soluble flavor substances to form a microcapsule structure. This can enable the soft candy to continuously release aroma and taste during consumption, enhancing the persistence and layering of flavor. At the same time, the lecithin powder emulsifier also helps to evenly disperse water-soluble and fat-soluble flavor substances in the soft candy system, which improves the flavor coordination and taste richness of the soft candy.
Effect of lecithin on the soft candy production process
Effect on the boiling process: In the boiling stage of soft candy production, the addition of lecithin can reduce the surface tension of the sugar solution. The sugar solution is heated more evenly during the heating process to prevent local overheating from causing the sugar to burn. At the same time, egg yolk lecithin powder can also adjust the viscosity of the sugar solution. The sugar solution has appropriate fluidity during the boiling process, which is convenient for operation and mixing with other ingredients. In addition, the emulsification effect of lecithin can better disperse the oil and other ingredients in the sugar solution to form a stable mixed system. This lays a good foundation for the subsequent gel molding.
•Impact on the cooling molding process:
During the cooling molding stage, lecithin powder bulk helps with the rapid cooling and shaping of soft candy. It can form a uniform film on the surface of soft candy. It can enable the soft candy to reach the gel state faster and improve production efficiency. At the same time, the presence of lecithin can also make the soft candy shrink evenly during the cooling process, ensuring the appearance integrity and shape stability of the soft candy.
•Impact on packaging process:
Soy lecithin bulk has good anti-sticking properties. During the packaging process, it can make the separation between soft candy and packaging materials easier. It can reduce the phenomenon of soft candy sticking to the packaging paper and improve packaging efficiency and packaging quality. Moreover, the protective film formed by sunflower lecithin powder bulk can also prevent the soft candy from being affected by moisture, oxidation, and other factors after packaging. Quality. This extends the shelf life of the soft candy and allows the soft candy to maintain a good condition during storage and transportation.
Safety
•Safety:
Lecithin is a natural nutrient. When used in moderation, it is safe and harmless to the human body. It is an important component of the human cell membrane and plays an important role in maintaining the normal structure and function of cells. The sunflower lecithin pure powder used in the production of soft candy usually undergoes a strict extraction and refining process to remove impurities and harmful substances and meet food-grade quality standards. Moreover, sunflower lecithin bulk can be digested and absorbed normally in the human body and decomposed into nutrients such as fatty acids and choline, providing certain nutritional support for the human body.
•Regulations and standards:
In the food industry, the use of lecithin granules bulk is subject to strict regulations and standards. Different countries and regions have clear regulations on the scope of use, limits, and quality requirements of lecithin in foods such as soft candy.
For example, in China, according to the "Standards for the Use of Food Additives" (GB 2760), lecithin can be used as an emulsifier, antioxidant, stabilizer, etc. in a variety of foods. However, the amount of lecithin used in soft candy should meet the corresponding regulations. Internationally, the FDA, EFSA, etc. have also formulated detailed regulations and standards for the use of lecithin. When companies use lecithin to make soft candies, they must strictly abide by these regulations and standards to ensure the quality and safety of the products.
Lecithin has its unique properties and functions and plays an important role in the production of soft candies. It can improve the quality of soft candies, adjust the taste of soft candies, and affect the production process and shelf life of soft candies. It has irreplaceable advantages. If you are a manufacturer of soft candies, please consider Guanjie Biotech's lecithin powder bulk. We provide lecithin from soybeans, sunflowers, and egg yolks. The quality is reliable. Our products have passed many certifications. Such as ISO90001, HACCP, HALAL Kosher, and many other certifications. Welcome to consult: info@gybiotech.com.
