Lecithin’s functionality in cookie dough’s

Lecithin’s unique molecular structure makes it an effective emulsifier for the interaction of water and oil. Phospholipids, the major component of lecithin are partly hydrophilic (attracted to water) and partly hydrophobic (repelled from water). By combining the lipophilic (attraction to lipids) with the hydrophilic functional group, lecithin is able to lower the interfacial tension between the various ingredients in the cookie dough.

Acting as a release agent to prevent sticking and simplify cleaning is lecithin’s best known quality in the food industry. Lecithin is also added to cookie formulas to improve dough handling and the cookie dough’s overall quality, with significant improvements in machinability as well as dough conditioning and strengthening.

Mixing starts with the creaming stage where sugar and shortening / butter are combined along with lecithin added at between .5% and 3% of the flour weight. The amount depending on whether a de-oiled or liquid lecithin is being used. Other ingredients like eggs and flavorings are also added at this time. The fat and lecithin in combination with the sugar help entrap air into the mix as the fat coats the individual sugar particles. The aeration of the ingredients directly contributes to the structure and grain of the finished product and greatly influences the density of the cookie dough. Lecithin’s added in the creaming stage increases the volume, controls spread and improves the cell structure of the finished cookie.

Lecithin’s other functional properties include reducing the fat and egg requirements in the formula and improved wetting of the hydrophilic powders (low fat, protein) and lipophilic powders (cocoa, alkaline) into the dough. Lecithin also lengthens cookies shelf life by controlling moisture migration and decreasing crumb hardening during the time the product sits on the shelf.

SPI has a number of lecithin solutions to choose from that work in all bakery applications where lecithin is called for. SPI carries the Solae line of soy and sunflower lecithin’s, in liquid and de-oiled forms and in standard and IP forms of both. In some bakery applications where a modified lecithin may work best, SPI has those in both de-oiled and liquid forms as well.