In bakery and confectionary applications the sticking of
food products on pans, tins, molds and belts are common.
Lecithin is used for removal of sticking materials from
hot or cold surfaces of moulds and pans. Also prevents
sticking of products to each other. The dosage on oil
basis varies between 5 to 15%.
Oil with lecithin developed for better release,
non-sticking of the food from hot surfaces. This
also controls the formation of the final shape
and dimensions of the end product. Ex. Release
of Dosa from hot pan.