- Lecithin is a phospholipid found in membrane cells of mammals. Lecithin has emulsifying and stabilizing properties, is the most commonly used emulsifier in food processing technology.
- Lecithin can easily be extracted chemically or mechanically from soybeans and oilseeds.
- Wide range of lecithin lines (IP, PCR negative, Standard, De-oiled, …), the quality is controlled according to international standards.
- ISO 22000
Lecithin acts as an emulsifier of fat in animal feed, a nutritional supplement to support the digestive process and help with weight gain.