LASENOR INDIA Pvt. Ltd. Butibori, Nagpur, Maharashtra

soya powder This method hydrates the soybeans and frees up the shell. The soy beans are then cleaned and chipped into small pieces and the hulls are separated from the broken beans. Next, the soybean sections are heated up and constrained into flakes. Soybean oil is obtained from the flakes using a distillation procedure and lecithin is separated from the oil by the addition of water and centrifugation or steam precipitation.

Only special lecithins can fulfill the specific requirements in terms of viscosity range, stability, impurities, colour stability batch-to-batch and microbiological control. Not every lecithin is suitable for the production of soft gel capsules. Only special lecithins, conceived for this application, can fulfill the specific requirements: Viscosity range adapted to the manufacturer’s capsules production process. Stability to avoid oil separation, which damages the product’s image in transparent capsules. Minimized impurities, that affect lecithin’s transparency and might also deteriorate the product’s aspect. Stabilized colour batch-to-batch, avoiding colour changes in the capsule and improving the perception of quality. Strict microbiological control, critical point in a lecithin suitable for direct consumption.

Lasenor’s Hydrolyzed Lecithins for Instant Noodles are available from different botanical origins with different brand names: VEROLEC NON GMO® for products based on Non GM soya lecithin. GIRALEC® for products based on sunflower lecithin. SEMILEC® for products based on rapeseed lecithin. VEROLEC® for products based on GM soya lecithin.

Margarine is a water-in-oil (W/O) emulsion which must be duly stabilised. This confers utmost importance, not only to the production process which must take place, but also to the use of emulsifiers. The right selection of emulsifiers is a keypoint to obtain the desired properties in every specific margarine. Margarines use both natural (lecithin) and synthetic emulsifiers. The technological contribution of emulsifiers in margarines is not limited to the stabilisation of the emulsion, but also improves the production process, the plasticity of the puff pastry margarine or the addition of air in cream and cake margarine among others. Being a manufacturer of both natural (lecithin) and synthetic emulsifiers, Lasenor can propose you both types, separately or also combined in the form of tailor-made blends adapted to your needs, which facilitates incorporation and reduces risk of mistakes during the dosage.

Instant products are becoming more and more popular among consumers these days due to its big range and optimal results obtained after reconstitution. These products in powder form need to have special properties allowing the consumer to obtain a solution with similar, if not identical characteristics of the natural or primary source. Thus, instant products are manufactured using technological components such as Lasenor’s specialty lecithins that play a key role providing instant properties: wettability, sinkability, solubility and stability.

Lasenor’s lecithins are used in a large variety of biscuits / cookies due to their special properties as food emulsifiers. Some of the advantages of using lecithins in the productions of biscuits / cookies are: Dough conditioner. Better workability and machinability. Emulsifier. Good distribution of the fat within the dough. Wetting and dispersing agent. Merging of solid particles (starch, sugar) and water as well as other flour components in the dough. Release effect during stamp out stage (thanks to its lubricating properties). Improves texture and crispness.

Bread and bakery products such as Sponge Cakes, Swiss Rolls or special breads (Sliced Bread, Burger Bread,…) manufactured from the raw materials or from a bakery mix, they all have common requirements: the production process must be simple and quick, and the final product must be spongy and tasty, with a nice aspect and homogeneous texture. Bread improvers and Bread mixes include emulsifiers to optimize their performance. But simultaneously, customers are looking for friendlier labelling in order to satisfy the final customers’ demands.   This is where Lasenor’s Lecithins on carrier, brands LECISOL® and LECIRED®, play an important role: as it happens with liquid lecithins, these products provide volume increase, homogeneous dispersion of the gas bubbles and dispersion of the starch granules, they facilitate the hydration of proteins and increase the workability of the dough, the rheological properties and the quality of the finished product. But additionally, the use of lecithins in powder form: Facilitates dosage. Reduces the necessary mixing time to guarantee homogeneous dispersion. Provides a smooth and extensible dough. Provides a regular crumb structure.