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Emulsifier

Emulsifier

Emulsifiers are additives that help two liquids mix. For example, water and oil separate in a glass, but adding an emulsifier will help the liquids mix together. It is commonly used for different foods and drinks. Some examples of emulsifiers are egg yolks and mustard.

Lecithin (from the Greek lekithos, "egg yolk") is a generic term to designate any group of yellow-brownish fatty substances occurring in animal and plant tissues, which are amphiphilic - they attract both water and fatty substances (and so are both hydrophilic and lipophilic), and are used for smoothing food textures, dissolving powders (emulsifiers), homogenizing liquid mixtures, and repelling sticking materials.
Lecithins are usually phospholipids, composed of phosphoric acid with choline, glycerol or other fatty acids usually glycolipids or triglyceride. Glycerophospholipids in lecithin include phosphatidylcholine, phosphatidylethanolamine, phosphatidylinositol, phosphatidylserine, and phosphatidic acid.

Product Description
Soya Lecithin E322 Lecitihn powder
Sunflower Lecithin Lecithin powder non GMO
Sunflower Lecithin Lecitihn liquid