Emulsifiers are very important additives and are widely used in the food industry to produce and stabilize emulsions of one liquid with another., such as oil and water. Examples of emulsions: Milk cream, butter, Margarine, mayonnaise, salad dressings, sausage, sausage, ice creams, cakes, chocolates, fillings and instant products.
Lecithin is an emulsifier, dispersing and instantizing agent for powder products. Reduces the surface tension of water in products containing oil and/or fat emulsions, improving ingredient mixing and promoting stabilization.
Available lecithins: soy and sunflower, with NO-GMO option.
Examples: chocolates, bars, snacks, fillings, powder mixes, cakes, etc.