Lecithin offers various functional and synergistic properties: it acts as an emulsifier and stabilises and homogenises fat particles in food. In instant drinks, it facilitates the wetting operation. In bakery, it supports dough tolerance and acts as a release agent after baking. Additionally, lecithin adds anti-spattering effects to margarines with a better spread ability and increased shelf life.Powder lecithin compounds on a carrier, have improved wetting behaviour and excellent emulsifying properties.

Uses:
Bread – makes it better machinable, stabilizes the fermentation process
Biscuits & wafers – better emulsification of fat, improved water binding
Chocolate – helps reduce cost on Cocoa butter
Chewing Gum – makes it better machineable, delays drying out and contributes to a longer lasting flavor release
Caramels –prevents recrystallization of sugar, creates homogenous distribution of fat