Lecithin

The main property of lecithin is to bind fatty acids to water, i.e. to emulsify them. Lecithin is available in liquid, powder or granular form. It can either be used 100% pure or mixed with other ingredients such as flour or sugar; the choice of the type to be used is closely related to the final product to be manufactured and the production process itself. Lecithin is used to extend the shelf life and improve the leavening properties of doughs or to increase the viscosity of creams. In addition, it also serves as an anti-caking agent.

Lecithin is also a food ingredient that counteracts cholesterol, improves metabolism and balances the nervous system; it also contains important minerals such as calcium, iron and phosphorus and is also a good source of omega-3 and omega-6 fatty acids.

It is also available in gluten-free and organic versions on request.