Products

Lecithin

Lecithin is a phosphorescent organic compound that is removed by degumming (removal of gum) and water during the refining of oils.

Areas of Use

Chocolate, gum, candy, margarine, dairy products, bakery products, mayonnaise, baby food, body/hand lotions, cosmetics, paint, wax, wood coating, rubber, glass and ceramics, paper and printing, asphalt products, metalworking, adhesives, leather

200 kg metal barrel, 1,000 kg ibc

Product Category :

Lecithin

Description
Product Features

Characteristic Properties

Lecithin reduces surface tension by forming an interface between oil and water due to its molecular structure, which contains hydrophilic and lipophilic components. This ensures a homogeneous structure. Additionally, its emulsifying property prevents phase separation and sedimentation, which can affect shelf life.
Lecithin is a natural emulsifier, and its main use in chocolate is to reduce viscosity and adjust consistency. Lecithin helps the chocolate achieve a fluid consistency, facilitating the production process. Moreover, it requires a smaller amount compared to cocoa butter to achieve the same effect.
Lecithin ensures the homogeneous dispersion of materials. In chewing gums, it increases softness while reducing stickiness, and in snacks, it improves texture and mouthfeel.
In canned foods, lecithin helps bind and suspend fats. It also acts as a binding agent in meat and meat alternatives, preventing fat from separating from other components.
In baked goods, lecithin facilitates moisture retention, improves cake texture, and enhances dough properties.
In margarine, lecithin reduces splattering, improves spreadability, and enhances structural integrity.

200 kg metal barrel, 1,000 kg IBC

Analysis – Specification	Sunflower Lecithin	Corn Lecithin	Soy Lecithin
Insoluble Matter in Acetone, %	min 60	min 60	min 60
Insoluble Matter in Toluene, %	max 0.3	max 0.3	max 0.3
Peroxide, meq O₂/kg	max 5.0	max 5.0	max 5.0

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