Non-GMO Sunflower and Soy Lecithins

Sunflower and Soy Lecithin work as dispersing, wetting and emulsifying agents in many food goods. The Lecithin reduces interfacial tension between water phase and fat phase in emulsions, providing a fine water droplet dispersion. It can be used as a universal emulsifier and applied in multiple foodstuffs such as margarines, cookies, instant food, and bread. The addition of Lecithin in the chocolate conching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. In cocoa powder for instant products, it covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates.