Namkeen, a popular category of savory snacks in India and other South Asian countries, includes a wide variety of products such as chakri, bhujia, sev, mixtures, and others. These snacks are often consumed as quick bites with tea or during festivals, and their demand has steadily increased due to changing lifestyles, urbanization, and the rise of convenience foods. The production of namkeen is a complex process that involves blending various ingredients to create unique textures, flavors, and shapes. One key ingredient used across many types of namkeen is soya lecithin, an emulsifier that offers a range of functional benefits.

Namkeen is a diverse category that includes a variety of products, each with its unique processing and texture requirements. Soya lecithin finds application in a wide range of namkeen varieties, from crispy fried snacks to puffed and extruded products.

Fried namkeen, such as chakri, bhujia, and sev, is one of the most popular and traditional types of namkeen. These products are made by frying dough that consists of flour, spices, and other ingredients.

• * Emulsification in Dough
• * Enhanced Frying Process
• * Crispiness and Crunch
• * Uniformity in Texture

Puffed and extruded namkeen, such as kurkuray or chana, is made by cooking a mixture of flour and other ingredients under high pressure and temperature.

• * Improved Expansion and Puffing
• * Texture Control
• * Reduction in Oil Absorption