Lecico GmbH F 300 IP

Properties

Physical Form

Liquid

Product families

Other characteristics

Functions

Antioxidant, Dispersant, Emulsifier, Fat & Oil, Release Agent, Stabilizer, Viscosity Modifier

Ingredient Name

Soy Lecithin

Labeling Claims

• Natural, Naturally Derived, Plant-Based
• Natural
• Naturally Derived
• Plant-Based

Ingredient Origin

• Natural Origin, Plant Origin
• Natural Origin
• Plant Origin

Usage

Soy lecithin is the most commonly usedemulsifier in the food industry. Its surface-activeproperties are used in a variety of ways: as astabilizer, wetting agent or as an antioxidant.The technological functionality is supplemented by thenutritive properties of the phospholipids contained in thelecithin. As the central building blocks of cell membranes,phospholipids have a strong influence on the structure andmetabolism of cells and thus on human health as a whole.; What is LECICO soy lecithin usually used for?; LECICO soy lecithins have been used successfully for manyyears in the production of food, but also in dietetic, cosmeticand pharmaceutical products, in animal feed and technicalproducts.The function and areas of application of liquid lecithins arediverse: As an emulsifying agent, it stabilizes oil-in-water andwater-in-oil emulsions. As a dispersant, it ensures a better,more even distribution of fat. As a mixing aid, it reduces mixingtimes for incompatible ingredients (e.g. polar sugars and non-polar fats).

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Markets

Food & Nutrition

Ingredient

Soy Lecithin

Technology

Food Ingredients

HIGHLIGHTS

LECICO offers premium lecithin products madefrom soy, sunflower and rapeseed in variouscompositions and qualities. The latesttechnologies are used in production, whichensure exceptional properties in terms of color,transparency and emulsifying properties.; Which properties make liquid lecithin so special?; The liquid lecithin from LECICO impresses with its diversequalities. Because of its active molecules, it is basicallyamphiphilic! This means that one end of the molecule islipophilic (oil-friendly) while the other has hydrophilicproperties. The combination of these two opposing propertiesgives lecithin countless interesting principles of action.Lecithins have emulsifying properties. They act as a mixing aidand ensure a more homogeneous mixing of differentingredients, such as for cream fillings as well as bread andcookie dough.Liquid lecithins aid in viscosity adjustment by reducing thefriction between small solid particles that are dispersed in aliquid. One example is chocolate production, in which lecithinsreduce the friction between the cocoa particles in the cocoabutter. They have a positive effect on crystallization behavior bydelaying crystallization and crystal growth in fatty products.Lecithin-oil mixtures also often act as a release agent in foodand are suitable for removing sticky masses from pans andmolds.

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Food Additive Number

E 322, INS 322

Food Ingredients Features

• Excellent Crystallization Control
• Good Wetting Properties

Food Ingredients Functions

• Antioxidant
• Dispersant
• Emulsifier
• Fat & Oil
• Release Agent
• Stabilizer
• Viscosity Modifier

Food and Nutrition Applications

• Biscuits & Cookies
• Bread
• Dough
• Filling Applications