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As an emulsifier, soy lecithin is used in food applications as an aerating agent, viscosity modifier, dispersant and lubricant. When introduced into a system, an emulsifier such as lecithin acts to help maintain a stable emulsion between two unmixable liquids. The emulsifier decreases the surface tension between the two liquids and allows them to mix and form a stable, heterogeneous dispersion.
Soy lecithin is commonly used in gravies, sauces, beverages, nutritional beverages, low fat dressings, margarines, spreads and infant formula.