Lecithin is mainly used by manufacturers for the emulsification and blending of insoluble materials and ingredients. Its structural properties play a large role in making it such a good emulsifier. We have tried to take an in-depth look at the structure and properties of lecithin to understand its emulsification characteristics. You can read it here.
Yes, plant-based lecithin is more cost-effective for F&B manufacturers as it’s sustainably sourced and can improve the quality and nutritional value of your final product
Lecithin aids digestion, enhances nutrient absorption, reduces cholesterol, and promotes brain and liver health. It is widely used in the food industry to improve the texture, stability, and shelf life of products.
The challenges of incorporating plant-based lecithin in F&B products can be far too many. However, most can be easily overcome by partnering with the right supplier.
The regulatory landscape for plant-based lecithin varies in each country. Generally, it is considered safe for consumption everywhere under normal conditions of use.