Lecital produces various lecithin products from soy, sunflower and rapeseed in various compositions and qualities, produced using a new technology with exceptional properties in color, no impurities and emulsifying ability.
The properties of lecithin are extremely 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 opposite properties gives countless innovative effects in lecithin.
Lecithin products have more than just emulsifying properties; they act as a mixing aid and provide more homogeneous mixing of various ingredients, can be used as a dispersant, stabilizer, wetting agent, and antioxidant.