F OOD

Lecithin I NGREDIENTS

BAKING
&
CEREALS
Baking For Icings
For the food formulator looking for a versatile, multi- • Helps impart smoother texture
functional ingredient, look no further than ADM • Prevents excess drying BEVERAGES

lecithin. In bakery applications, ADM’s lecithin is used • Reduces hardening

CANDY &
as an emulsifier to ensure even blending, to increase For Other Applications CONFECTIONERY

moisture retention, and to improve the release character-

istics of bakery products. In addition, its ability to blend • Improves stretchability and prevents shrinking of pie DAIRY

dissimilar ingredients evenly and thoroughly helps crust and donut dough
MEAT PRODUCTS
improve the functionality of all your bakery products. • Improves wettability of pancake and waffle mixes
• Aids in release on frying surfaces OTHER PROCESSED
For Yeast-Raised Baked Goods FOODS

• Improves sheeting properties

Recommended ADM Lecithins
SNACK FOODS
Yelkin® lecithin: A series of standardized lecithins for
For Breads yeast- and chemically leavened baked goods.
• Improves moisture retention
• Increases loaf volume Beakin™ lecithin: Complexed lecithin for increasing
• Acts as a release agent wettability of flour.
• Improves blendability of dissimilar ingredients
Ultralec® lecithin: ADM’s exclusive, ultrafiltered, deoiled
For Cookies, Crackers, and Biscuits lecithin is used in hydrophilic instantizing applications,
• Allows easier extrusion and it provides excellent emulsification properties in
• Helps control greasiness reduced-fat and flavor-sensitive applications.
• Improves moisture retention
• Fat-sparing properties reduce shortening requirements Thermolec lecithin: An acetylated, water-dispersible
• Improves mixability lecithin specifically for high-moisture applications.
• Improves release in rotary mold cookies
Reduced-Fat Baked Goods
For Cakes With the growing trend toward reduced-fat bakery
• Helps impart softer texture products, food formulators are faced with a new chal-
• Improved crumb structure prevents falling lenge: creating low-fat baked goods that retain the favor-
• Egg yolk sparing agent able characteristics of their full-fat equivalents. One way
to meet the challenge is by using an ingredient that can
help restore many of these desired properties—lecithin.
KEY BENEFITS Problems Caused by Fat Removal
• Lowered lubricity, due primarily to the decreased
• Ensure even blending and mixing availability of the fat throughout the mix
• Doughs that are hard to machine because they stick
to the equipment
• Increase moisture retention
• Moisture migration that leaves baked products with
a dry texture and mouthfeel
• Improve release characteristics • Poor aeration and weakened cell structure

For customers around the world, ADM draws on its resources—its people, products, and market
perspective—to help them meet today’s consumer demands and envision tomorrow’s needs.
© Archer Daniels Midland Company

RESOURCEFUL BY NATURE ™

www.admworld.com 800-637-5843 specialtyingredients@admworld.com

The information contained herein is correct as of the date of this document to the best of our knowledge. Any recommendations or suggestions are made without guarantee or representation as to results and are subject to change
without notice. We suggest you evaluate any recommendations and suggestions independently. WE DISCLAIM ANY AND ALL WARRANTIES, WHETHER EXPRESS OR IMPLIED, AND SPECIFICALLY DISCLAIM THE IMPLIED
WARRANTIES OF MERCHANTABILITY, FITNESS FOR A PARTICULAR PURPOSE, AND NON-INFRINGEMENT. Our responsibility for claims arising from any claim for breach of warranty, negligence, or otherwise shall not
include consequential, special, or incidental damages, and is limited to the purchase price of material purchased from us. None of the statements made here shall be construed as a grant, either express or implied, of any license
under any patent held by Archer Daniels Midland Company or other parties. Customers are responsible for obtaining any licenses or other rights that may be necessary to make, use, or sell products containing Archer Daniels
Midland Company ingredients. Yelkin® and Ultralec® are registered trademarks of Archer Daniels Midland Company. 3068/0607