Insight: Quick-frozen dumplings and how lecithin maintains their quality and cooking performance

The rising popularity of dumpling cuisine is driving demand for dumplings across the world, from Asia all the way into Europe! The market for these tasty, dough-wrapped parcels is growing by 8.9% per year, according to analysts. With the increasing trend towards instant food, quick-frozen dumplings, with a variety of fillings, are a go-to choice for consumers. Nutritionally balanced and easy to cook, they are ready in minutes as a snack, appetizer or a complete meal. But quick-frozen dumplings are prone to problems during processing and boiling. Cracking and peeling of the skin, release of the filling, poor eating experience and unstable quality are some of the pitfalls. Bunge recently commissioned a study that showed that adding the right amount and type of lecithin to the dumpling dough can improve the structure and quality of quick-frozen dumplings during cooking.

The function of lecithin in quick-frozen dumplings

In recent years, lecithin has been shown to improve the tensile strength of frozen dough in food products. In order to test its effect in quick-frozen dumplings, Bunge's lecithin experts joined forces with researchers at Zhengzhou University of Light Industry and added six different types of lecithin from various botanical sources to the dumpling dough and monitored the freezing cracking and belly breakage rates during boiling. They also measured sensory and textural qualities like hardness, elasticity, cohesion and chewiness.

This graph shows how adding different types of lecithin lowers the belly breakage rate to 10% (versus 55% in the control)

Convincing results

The results showed that adding different lecithins in varying amounts can positively impact multiple elements that influence the quality:
- Freezing cracking rate
- Belly breakage rate
- Water loss rate which contributes to drying and cracking of the skin
- Hardness
- Elasticity
- Product cohesion
- Chewiness

Cracking occurs, even when lecithin is added. In samples (Lecithin 1) we show that you can half the occurence by adding the right type of lecithin in the right dosage.

Optimize your dumplings

Through scientific research like this, Bunge constantly develops its understanding of functional benefits of lecithin throughout applications. This study shows that by adding the correct type and dosage of lecithin to dumpling dough, consumers can enjoy an improved experience of quick-frozen dumplings. If you would like advice on how to use lecithin to optimize your frozen dumplings recipe -or if you would like us to investigate your challenge-, please contact our experts.