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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 :
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