BAKERY PRODUCTS Lecithin is a widely used as an important constituent of baking aids where the specific characteristics of lecithin, such as its wetting properties and emulsifying power, are beneficial. These products facilitate and simplify the production of the baked goods, compensate for the variations in the processing properties of the raw materials and improve the overall quality of the baked goods. Lecithin has a synergistic effect on the fats and fatty emulsifiers, the sugars and other additives. Its plays a major role in prolonging the shelf life of the baked goods.