Your container is filled for 0% weight and 0.0% volume

Detailed price offer will be returned by mail upon checkout

Your Cart is Empty


SOY LECITHIN used as emulsifier for viscosity & crystallization control. Lecithin’s hydrophilic-lipophilic balance (HLB) ranges from: 3-4 for native fluid lecithin or 7-8 for de-oiled lecithin This balance allows it to stabilize oil and water emulsions and air bubbles in batters and creams. improves freshness, create texture We offer Mono- and diglycerides of fatty acids Diacetyl tartaric acid esters of mono- & diglycerides Polyglycerol ester of vegetable fatty acids Activated cake emulsifiers for aeration in cakesBenefits :

  • Superior eating properties
  • Longer shelf-life
  • Visual product appeal
  • Fat reduction
  • Consistent quality
  • Dough strengthening
  • Crumb softening
  • Waste reduction