Specification Sheets and Sample Requests
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Emulsification
What do you offer?
Roasted Full Fat Soy Flour (ROSY100) and Low Fat Soy Flour (LOSO100) both have excellent emulsification properties, due to the lecithin in the oil. Typical usage is 2.5%-5% in sweet baked products.
What are the benefits?
- Clean label, natural emulsifiers
- Strong water-binding extends dough yield and extends shelf-life
- Added water results in better mouth-feel
- May also allow you to reduce or eliminate other fats