ADM Agro Industries Latur & Vizag Private Limited

ADM fluid lecithins are applicable in a wide variety of food processing applications. As an emulsifier, fluid lecithin is used in the manufacturing of margarine and vegetable-based milk replacements. It is the active ingredient in many food-grade release agents such as pan oils, griddle greases and aerosol coatings. It is also used to alter viscosity in chocolate products and compound coatings. In bread baking applications, fluid lecithin acts to improve dough machinability, volume, symmetry and shelf life. In crackers, cookies, cakes and pies, it improves shortening dispersion and acts as a release agent.

Products

• Adlec: A native soybean lecithin produced from finely cleaned and filtered soybean oil, which results in neutral taste, low iron content and a low bacteriological value. Careful processing conditions guarantee stability and optimum emulsification and wetting characteristics.
• Beakin: A series of complexed lecithin products with low viscosity, sprayable at ambient temperature, and used in lipophilic instantising applications
• Performix: Edible blends of soy lecithin and other surface-active ingredients. Products available for low, as well as, high HLB applications
• Thermolec: Modified lecithins with enhanced oil-in-water emulsification performance
• Yelkin: Series of standardized lecithins that provide moisture retention and emulsification in high viscosity applications

Applications and benefits

• Confectionery
  Promotes even blending of ingredients
  Increases softness and decreases tackiness in chewing gum
  Prevents sticking and increases softness in caramel
  Improves gloss and enhances uniformity and homogeneity
  Reduces the effect of sugar and fat bloom
• Baked Goods
  Ensures even mixing
  Facilitates moisture retention
  Acts as an egg yolk sparing agent
  Improves crumb texture in cakes
• Canned Foods
  Reduces fat cap during retort process
  Helps bind fat and keep it in suspension
• Dairy Products
  Functional at low levels
  Improves mouthfeel
  Enhances structure and firmness of whipped products
  Improves dispersion of protein in coffee whiteners
  Improves interaction between powder and water
• Human Nutrition
  Important in brain chemistry and liver function
  Helps lower serum cholesterol
  Provides a valuable source of choline
  Reverses fatty liver that can develop with prenatal nutrition
  Better prevents atherosclerosis when compared to eggs
• Instant Foods
  Improves dispersal of high-fat powders
  Enhances hydration of high-protein ingredients
  Prevents separation of fats
  Improves steam-table resistance
• Reduced-Fat Baked Goods
  Improves moisture retention and shelf life
  Increases shortening effect
  Decreases stickiness of dough
  Improves crumb texture and uniformity
  Easily used in conjunction with other emulsifiers
• Release Agents
  Forms fluid lipid barriers
  Ensures quick, clean separation
  Available for spray or brush applications
  Easily used with other high-moisture specialty formulas
• Snack Foods
  Facilitates even distribution of ingredients
  Improves texture and mouthfeel

ADM now offers fluid and deoiled non-GMO lecithins that are applicable in a wide variety of applications. With direct or local distributions options and global technical assistance available, we can help you select the right non-GMO lecithin for your application or formulation needs. Contact us today for product samples.

Products

• Yelkin Series Fluid IP (Non-GMO Soy Lecithin): Series of standardized lecithins that provide moisture retention and emulsification in high viscosity applications
  • Adlec RL Fluid (Non-GMO Rapeseed Lecithin): Adlec RL™ offers unique properties and can modify the boundary layers between many types of substances. In the presence of two immiscible liquid phases, Adlec RL lecithin reduces the surface tension and acts as an emulsifier. When used between a solid and a liquid phase, it acts as a wetting and dispersing agent. When used between solid phases, it acts as a lubricant or release agent.
• Ultralec Deoiled IP (Non-GMO Soy Lecithin): ADM’s exclusive, ultrafiltered, deoiled lecithin is used in hydrophilic instantising applications, and it provides excellent emulsification properties in reduced fat and flavor-sensitive applications.

Fluid Applications

• Confectionery
• Baked Goods
• Canned Foods
• Dairy Products
• Human Nutrition
• Instant Foods
• Reduced-Fat Baked Goods
• Release Agents
• Snack Foods

Deoiled Applications

• Animal Nutrition
• Baked Goods
• Confection
• Beverages
• Human Nutrition
• Snacks
• Soups, gravies and sauces
• Tortillas

ADM’s exclusive Ultralec ultrafiltered deoiled lecithin is ideal for food and nutritional applications requiring a dry lecithin with a bland flavor and low aroma. It is created through an ultrafiltration process that ensures unmatched quality and exceptional purity. It provides excellent emulsification properties in reduced fat and flavor-sensitive applications. It also plays a vital role in many animal nutrition applications. Ultralec® is available in three different granulation sizes: fine granule, granule and powder.

Why Ultralec?
Ultralec ultrafiltered deoiled lecithin:

• Is derived from a natural source and results in cleaner labels than mono- and diglycerides
• Promotes cognitive health benefits associated with choline
• Provides versatility as either a stand-alone emulsifier or as an emulsifier system

Applications and benefits

• Animal Nutrition
  Reduces energy consumption during extrusion for aquaculture, feed, and pet food
  Mobilizes dietary cholesterol within shrimp
  Improves feed conversion ratio and growth rate in fish and eels
  Reduces leaching rate of water-soluble nutrients from aquaculture feed pellets
• Beverages
  Improves dispersion of high- and low-fat powders
  Aids hard-to-disperse powders during agglomeration
  Reduces astringent flavor notes in high-protein formulations and improves mouthfeel
• Baked Goods
  Replaces, or works in combination with, mono- and diglycerides
  Reduces stickiness for easier rolling
  Increases shelf life and product quality
  Facilitates moisture retention and elasticity in tortillas
• Confectionery
  Promotes even blending of ingredients
  Increases softness and decreases tackiness in chewing gum
  Prevents sticking and increases softness in caramel
  Improves gloss and enhances uniformity and homogeneity
  Reduces the effect of sugar and fat bloom
• Human Nutrition
  Helps disperse and bind fat in nutritional bars
  Provides a valuable source of choline—40 percent more than fluid lecithin
• Snacks
  Facilitates even distribution of ingredients
  Improves texture and mouthfeel
• Soups, Gravies and Sauces
  Improves dispersion of ingredients
  Reduces fat cap and oil separation