Lecithins are widely used in the food industry thanks to their emulsifying and stabilizing properties. Extracted from plant sources such as soybean and sunflower, they play a crucial role in a broad range of applications. Depending on the specific requirements and production processes, we offer both liquid and powder lecithins.

In chocolate production, lecithins lower the viscosity of melted cocoa mass, making it easier to process. They also prevent the separation of oils and fats, ensuring a smooth texture in the final product without any lumps.

For spreads, lecithins are a key ingredient. They stabilize the emulsion and improve spreadability, making the product easy to apply without being grainy, overly dense, or too runny.

In industrial ice cream production, lecithins are essential for enhancing texture and creaminess. They also prevent ice crystal formation during freezing, which helps maintain a smooth, pleasant texture and overall product quality.

Lecithins are also used as anti-stick agents in baked goods like bread, cookies, and cakes. They prevent dough from sticking to surfaces during processing and help retain moisture in the products, extending their freshness and shelf life.