Egg Yolk Ingredients for Food Use Egg Yolk Lecithin LPL-20S
- Food
Egg Yolk Lecithin that gives a smooth mouth feel and is efficacious in syneresis prevention, when used in food products.
- Relevant documents
Product Features
About Egg Yolk Lecithin LPL-20S
Egg Yolk Lecithin LPL-20S contains a lot of lysolecithin which attaches readily to water, which means that it is readily digested and absorbed and food with superior texture and stability can be manufactured.
Expected effects of Egg Yolk Lecithin LPL-20S
Example of use
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1. Blended with crème caramel
•Rich egg flavor, soft texture, no need to use an emulsifier
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2. Blended with whipped cream
•Soft texture, prevents syneresis, resistance to freezing, no need to use an emulsifier
Efficacy data 1
Efficacy data 2
Egg yolk lecithin for other food products
- Egg Yolk Lecithin PL-30S
- An Egg Yolk Oil that contains over 30% of phospholipids. Egg Yolk Lecithin PL-30S is a bright yellow-orange colored oil-based substance which is stable when heated.
- Egg Yolk Lecithin LPL-20S
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Enzyme-treated Egg Yolk Oil containing approximately 20% of lysophospholipids.
The emulsifying properties of lysophospholipid are superior to those of the phospholipid.
- Yolk Oil HF
- Egg Yolk flavored oil extracted from the yolks of fresh chicken eggs.