- Increases melting points of Ice-cream.
- Fine emulsion of all ingredients.
- Stabilization of fat globules which breaks into
homogenization of milk.
- Improvement in ice-cream structure.
- Increases the foam formation.
- More stable at atmospheric temperature than
- Promotes fat crystallization in freezing.
- Uniform distribution of fat globules.
Frozen Bread & Pastry:
HE can be also applied in frozen bread and pastry due
to all advantages mentioned in Baked Foods, particularly
due to the improvement to the extensibility of the
dough. It has been also proved that yeast remains alive
in greater extension through the use of lecithin, which
covers and protects the cells.
VEROLEC HE reduces 30-50 % of oil in samosa recipe. Also it
gives more crispiness to the products.