A natural emulsifier

摘要

As a natural emulsifier, lecithin is indispensable in the manufacture of baked goods, chocolate and confections. For some years now the use of sunflower lecithin for this purpose has been increasing, as the rapid rise in the amount of GMO soy being planted has led to more and more uncertainty concerning supplies of identity preserved (IP) soy lecithin. However, multiple application tests have shown that sunflower lecithin can be used as a substitute for IP soy lecithin in the production of baked goods and chocolate without problems.