• Type: Hydrolyzed lecithin liquid.
• Functions: Prevents sticking on cooking surfaces and molds, reducing product loss and cleaning needs.
• Lecithin-based release agents, often combined with waxes and vegetable oils, prevent sticking on cooking surfaces, molds, and oven belts. These agents are widely used in North America, improving production efficiency by reducing product loss, cleaning needs, and downtime.
A typical pump spray formulation consists of 25% MCT oil, 65% vegetable oil and 10% hydrophilic lecithin. In the case of, e.g., meat casings an aqueous lecithin solution is used in the belt container. Less stickiness gives less product loss, less cleaning stops and costs and therefore higher production throughput.