Lecithin has been found useful in a wide variety of Food & Feed processing applications. As a food emulsifier, Lecithin is used to manufacture margarine and vegetable or dairy based milk replacers. It is the active ingredient in many food grade release agents such as pan oils, griddle greases and aerosol coatings. Lecithin is also used to alter viscosity in chocolate products and compound coatings. In bread baking applications, lecithin acts to improve dough machinability, volume, symmetry and shelf life. In crackers, cookies, pastry, cakes and pies, Lecithin improves shortening dispersion and acts as a release agent. According to EC Directive 1333/2008, lecithin (E-322) is a generally permitted additive.
Alternatives to Soya Lecithin are Sunflower lecithin and Rapeseed lecithin, which are 100% Allergen free.
Various types, grades and forms of Lecithin’s are available. Please contact us for a latest product specification or product samples according to your product application or end use.