date:Jan 10, 2013
explains the growing demand by the fact that unlike other emulsifiers, lecithins have a threefold effect. They supply the metabolic system with essential nutrients; they increase the digestibility of fat, and finally they are powerful emulsifiers.
The viscous lecithins with their large proportion of crude oil around 35 percent are no longer concentrated enough for many applications, both in the food industry and in the field of animal nutrition, Bhawe adds.
Berg + Schmidt and its partners