syafi's+lecithin

=__**Q&A**__=

1) How does emulsifiers assist by possessing fat-like properties in lower-fat products? -->by dispersing and reducing the size of the fat globules that are present.

2) How can we modify or improve the lecithin's functionality for some food application? -->by physically fractionating the crude lecithin into various components, or by enzymatically altering the molecule.

3) In what way could the lecithin be an effective anti-staling ingredients in baked goods? -->this could be done by removing one of the fatty acids of lecithin; leaving only one, and now it will become the modified lecithin. the modified lecithin can assist with preventing the retrogradation of amylose molecules, and thus reducing staling.

4) In what way does an emulsifier (lecithin) works in confectionery coatings? -->by inhibiting “bloom,” the migration of fat onto the surface of product, resulting in a thin, whitish-appearing layer.

5) How does lecithin benefit frozen foods? -->by improving the “release” of food components from packaging materials, and also from other components.

6) Apart from emusification, what can lecithin do? --> +sugary frostings and fillings to help reduce sugar crystallization. +aid in moisture retention. +replace, or at least reduce, the egg yolk requirement in bakery mixes and other baked goods. +contribute to a thicker texture, enhance smoothness and reduce syneresis or water separation in pudding-type fillings. +helps disperse the various ingredients in powdered beverages (e.g in dry soup mix-VONO)