Lecithin

lecithin-1Lecithin is always been refers to the active components called AI (Acetone Insoluble), contain a group of phospholipids consists mainly of: Phosphotidylcholine (PC), Phosphatidylethanolamine (PE), Phosphatidylinositol (PI), phosphatidic acid, Sphingomyelin and other phospholipids. 
Lecithin is a natural emulsifier, mainly obtain from soya bean, rapeseed and also sunflower.

Lecithin, a versatile emulsifier which is used in many application, from dairy to confectionery and bakery. We offer both the standard liquid soya lecithin, hydrolysed lecithin and non GMO soya lecithin.

Oil in water emulsification. Improve the shelf life (spacing of shelf life) by having good anti-staling effect.

PRODUCT FUNCTION APPLICATION SUB-APPLICATION
Standard Liquid lecithin, minimum of 62 % AI Emulsifier, improve extensibility of the gluten network, improve volume, uniform texture Baked products Yeast leavening bread, biscuits
Standard Liquid lecithin, minimum of 62 % AI Reduce viscosity and yield value, leads to mixing capability during production and flowability Confectionery Chocolate, soft caramels and chewy candy
Standard Liquid lecithin, minimum of 62 % AI Water in oil emulsification Oil and fats Margarines and low fat spread
Hydrolysed lecithin Oil in water emulsification. Improve the shelflife by having good anti-staling effect Baked products Yeast leavening bread, biscuits
Non GMO Liquid Lecithin, minimum of 62% AI Emulsifier, reduce viscosity and yield value Baked products & Confectionery Yeast leavening bread, biscuits, chocolate and oil & fats
Non GMO Powder Lecithin, minimum of 95% AI Emulsifier, reduce viscosity and yield value Baked products & Confectionery Yeast leavening bread, biscuits, chocolate and oil & fats