answer caret-left caret-right close-large facebook hamburger linkedin mail password question repeat-password thumb triangle twitter username youtube circle-right trending search checkmark pin alert
Asked on 20.10.2017.

Maximum % of lecithin amount in sandwich cream filling

What is the maximum amount of soy lecithin that is acceptable in a sandwich cream filling, without impacting cream fat crystallization?

Answered on 07.12.2017.

0.15 % to 0.2% on total weight of the cream you are designing for a particular product.  From 0.15 you can increase and see your economics to have smooth flow through machines as well give smoothness to the cream for eating and stabilization.

Answered on 20.03.2018.

you can use lecithin quantity .. 0,5 % of fat  in the recipe.

Answered on 13.06.2018.

Hi Jose Carlos,

It depends on the Fat(s) being used, type of mixer & any crystal structure already present

It will also be useful in controlling the bubble structure if aerating the cream

I would not go any further than 0.6%

Kind regards


Do you know the answer?
Help Jose Azevedo by registering and answering.
Register now
Join the platform
Register for free and access all features.
Join biscuit people
Looks like you don’t have a subscription to do that. Want to upgrade?
Upgrade subscription