Emulsifiers & Lecithins

For more information. Please click on the link below to request samples, product information and value-added solutions as your requirements. https://docs.google.com/forms/d/e/1FAIpQLSc7m_EVowO3635jTIFlbOczTst0t62jTxro1viv2MdMQYXbBg/viewform?vc=0&c=0&w=1&flr=0 Emulsifiers Polysorbate Sorbitan Sucrose Ester Lecithin Lecithin powder PGPR SSL ACETEM DATEM LACTEM PGE GMS / DMG Sodium caseinate Activated Emulsifiers : https://www.youtube.com/watch?v=VXykOEcJF_0 Lasenor is launching this new range of activated emulsifiers in powder format, which facilitates the production process of cakes and bakery mixes. What advantages does Lasenor® BK provide? Overcoming the limitations posed by emulsifiers in the form of hydrates or cake gel, as it provides: -longer shelf life -easier dosing -improved suitability in bakery mixes and retail products It also responds to the effects of egg reduction because, with Lasenor® BK, its main properties can be preserved while ensuring profitability in the production process. Furthermore, with Lasenor® BK, all ingredients can be mixed at the same time in an "all-in" process. Dose and mixing time This new emulsifier also reduces mixing time, providing more profitable production for the manufacturer. In processes where long mixing times are required, Lasenor® BK shows exceptional functionality to maximize air incorporation, providing bigger volumes and extended softnes, with a thin, even and fluffier crumb. Comparing the dough density curves and the whipping time for different cake recipes, the graph shows that longer mixing times do not negatively affect product performance, as there is no loss of air in the system.