bread to improve the extensibility and elasticity of dough, which enhance their handling properties. Lecithin is also an antioxidant and enhances the stability of vitamins in bakery goods. in cookie manufacturing, addition of lecithin helps to obtain smooth, easily formed dmore...
improves survival rate of shrimp and fish larvae improves growth rate of fish and shrimp improves feed utilization efficiency increases resistance to stress provides a consistent source of bio-available phospholipids good energy source mobilizes cholesterol nutritionally superiormore...
it ensures excellent digestibility of fat and energy because it acts as a natural emulsifier it improves the digestibility of the other nutrients in the feed and promotes the absorption of the fat-soluble vitamins it has been specially developed for use in energy-rich feed mixmore...
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