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Lecithin

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LECITHINE is widely used in food due to its dispersing, stabilizing and emulsifying properties. Depending on the application, it can be used also as a wetting agent, anti-splattering agent, release agent, or merely as a dietary supplement in general application areas such as margarine, chocolate, instant foods, bakery products, biscuits and other confectionary items.

Different physical, chemical and enzymatic processes can be used in order to modify crude lecithine. The chief modification process applied is deoiling and enzymatic hydrolysis which yield special lecithines with better performance in most food systems. For example, baked goods and bread can be improved with the use of lecithine, while chocolates show better texture when lecithines are used in them.

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