Food Emulsifiers

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Soya Lecithins

Lecithins are used mainly as emulsifiers. They are surfaceactive; simultaneous hydrophilic (water-loving) and hydrophobic (water-repelling) properties enable lecithins to make stable blends of materials that otherwise do not mix easily and tend to separate. The amount of lecithin needed to blend substances such as the soybean oil and water in margarine, or the pigment and latex in paint, depends on the overall fat content in the end product.

Uses

Disperse and suspend powders into liquids

Control the viscosity of liquids and semi-liquids

Prevent foods from sticking to contact surfaces

Prevent adhesion of food products to one another

Food-Chocolates, Bakery, Instant Mixes, Cookies, Biscuits, Cones, Wafers
Industrial-Paints, Dyes, Road Making, Pigments
Cosmetics-Creams, Anti Aging formulations
Pharmaceutical-Formulations for liver, Heart, Cholesterol and Process ingredient

Health Benefits