Soy lecithin products have been vital in the production of food, but also for nutraceuticals, cosmetic and pharmaceutical products, in feed and technical applications.
Soy lecithin is the most common natural emulsifier in the food industry. It’s a surfactant with a wide range of useful properties: as a stabilizer, wetting agent, a disperser, an emulsifier, a viscosity adjustor, a mixing aid, a release agent, anti-lumping agent, or as an antioxidant. As an added bonus functionality is supplemented by the nutritive properties of the phospholipids contained in lecithin. As the central building blocks of the cell membranes, phospholipids have a strong influence on the structure and the metabolism of the cells, and thus on the health of humans as a whole.
Fluid lecithin’s functional range of applications is diverse: as a stabilizer - it upholds oil-in-water and water-in-oil emulsions; as a dispersant it provides for a better, more even distribution of fats; as a mixing aid – it overlooks homogenization of the blends; as an emulsifier – keeps steady, consistent alliances between water and fat molecules. In addition Fluid Lecithin is irreplaceable as a wetting agent, antioxidant, instantizing agent, lubricant, and a release agent.