Soy lecithin is a natural emulsifier that facilitates the mixing of aqueous and fatty phases while also providing aerating properties. Ideal for maintaining homogeneous mixtures, it is especially useful in applications such as chocolate, where it ensures uniform dispersion of fats and solids, improving the texture and stability of the final product.
Use
Suitable for chocolates, creams, mousses, sauces, beverages, ice cream and confectionery applications where stable emulsions and aeration are required.
Mix cold and blend or turbine while incorporating air. Soy lecithin facilitates the emulsification of aqueous and fatty phases while improving stability and aeration in the final preparation.
Technical
