Lecithin

Lecithin is a natural emulsifier in eggs, corn, sunflower and soybeans. In food systems, lecithin performs dual roles as an emulsifier and a health ingredient. It is particularly important in confectionary, bakery, margarine and instant products. Its surface-active and emulsifying properties provide a variety of functional effects. It can ensure desirable mouth feel in reduced-fat products, provide uniform wetting and dispersion in dry powders and mixes, emulsify aqueous and oil-based mixtures and improve release between sliced products. Lecithin is also useful in animal feed.