have found widespread applicability as
release agents in cookie baking due to their spray ability,
surface spread ability, handleablity and improved
release from rotary die faces. The present investigation
has also found the similar effects of lecithin on cookies.
Besides lecithin other ingredients such as leavening
agents (e.g. ammonium bicarbonate, sodium
bicarbonate), starch may have partial effect on cookie
preservation. Preservation also depends on
environmental factors and storing condition.