Lecithin

It is an excellent nutritional supplement.

Soybean lecithin is a natural component obtained from this oilseed. It is formed by a blend of phospholipids, glycolipids, neutral lipids and sugars. Its use is mainly directed, but not limited to, the food, paint, pharmaceutical, and plastic industries.

Lecithin is present in a wide range of foods as emulsifier, by maintaining components consistent and homogenous.

In addition, it helps maintaining food stability, such as in: Fast food, infant formulas, and low-fat salad dressings, margarines, grain bars, and chocolates.

Three class of Lecithins:

  1. TEXTROL-N
  2. LECSAM-SG
  3. LECSAM-N

 

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