Due primarily to its surface-active and emulsifying properties, lecithin is commonly used in a wide range of dairy products to provide a variety of functional effects. Depending upon the specific product and lecithin type used, it can ensure desirable mouthfeel in reduced-fat products, provide uniform wetting and dispersion in dry powders and mixes, emulsify a range of aqueous and oil-based mixtures, and improve release between sliced products. In addition, dietary studies have demonstrated that lecithin may contribute a variety of nutritional benefits. In the following, we will describe some of the common applications for this remarkable natural ingredient in dairy-based foods.

Lecithin enhances mouthfeel and provides uniform wetting in reduced-fat dairy products, while also providing nutritional benefits and emulsifying properties in various dairy-based foods.

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Lecithin and its applications in dairy products

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