Lecital produces a variety of lecithin products from soya, sunflower, and rapeseed in various compositions and qualities, produced by new technology with exceptional properties in color, lack of impurities and emulsifying capacity.
The properties of lecithin are exceptionally diverse. Lecithin is fundamentally 'amphiphilic' because of its active molecules, one end of the molecule is lipophilic (fat friendly), whereas the other end is hydrophilic (water-friendly). The abundance of combinations of these two opposing properties gives countless innovative effects in lecithin.
Lecithin products have more than just emulsifying properties; they act as a mixing aid and ensure a more homogeneous mixing of various ingredients, can be used as dispersant, stabilizer, wetting agent, and an antioxidant.