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.
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