Non Genetically Modified Soya Lecithin is used in a wide variety of food and non-food products relying on the unique surface-active properties of phospholipids. The Soya Lecithin disperses readily in oil & forms hydrates/emulsions in water. The Soya Lecithin is also used in non dairy creams, whole milk powders, meat sauces and gravies, margarine, shortening, ice creams, candy based products, macaroni, noodles, salad oil, edible fat and oils, spice oleoresins, medical, dietary, instant foods etc. The Non Genetically Modified Soya Lecithin can also be used as emulsifiers, wetting and dispersion agents especially in milk replacers, extrusion adjuvants especially in feed pellets for fish farming, release agents and antioxidants.
Applications of Non Genetically Modified Soya Lecithin:
