Product Name

Characteristics

Function

Application

Liquid Lecithin

SOYCITHIN F60 IP

Standard soy lecithin
Non-GMO (CERT-ID)

♦ Lowers viscosity
♦ Improves uniformity
♦ Enhances mouthfeel

Food emulsifier (chocolate, flavors, sugars, confectionery, baked goods, dairy powders, animal feeds...etc.)

SUNCITHIN F60

Standard sunflower lecithin

♦ Lowers viscosity
♦ Enhances mouthfeel

Same as above

CANOLACITHIN F60

Standard canola lecithin

♦ Lowers viscosity
♦ Enhances puffing

Same as above

SOYCITHIN Bio F60

Organic Standard soy lecithin (ECOCERT)

♦ Easy to mold
♦ Improves baking properties
♦ Enhances puffing

Same as above

SUNCITHIN Bio F60

Organic Standard sunflower lecithin (ECOCERT)

♦ Food emulsifier

Same as above

Deoiled Lecithin

SOYCITHIN P97 IP

Powdered soy lecithin
Non-GMO (CERT-ID)

♦ High purity

Food emulsifier

SOYCITHIN G97 IP

Granular soy lecithin powder
Non-GMO (CERT-ID)

♦ Easy to handle
♦ Improves uniformity

Same as above

SUNCITHIN P96

Powdered sunflower lecithin

♦ Enhances puffing

Same as above

SUNCITHIN G96

Granular sunflower lecithin

Same as above

Product Name

Characteristics

Function

Application

Hydrolyzed Lecithin

SOYCITHIN F56E IP

Enzyme hydrolyzed non-GMO soy lecithin

♦ Improves uniformity
♦ Prevents product hardening

Food emulsifier
Noodle manufacturing

Lecithin for Animal Feed

SOYCITHIN P95 IP

Non-GMO animal feed grade soy lecithin (powder)

Emulsifier
Feed additive

Product

Function

Recommended Dosage

Baking

Bread

Enhances dough elasticity, improves product structure, retains moisture, prevents aging, prolongs shelf life.

0.3–1%

Biscuits

Improves moisture retention and the texture of baked goods.

0.3–1%

Pastries

Promotes even fat distribution, improves emulsification, enhances mouthfeel, and dough extensibility.

0.3–1%

Rice Crackers

Improves slipperiness of rice paste, enhances mold release from cast molds, reduces adhesion of rice slices.

Noodles

Noodles

Prevents clumping of cooked noodles, reduces cooking loss and loss of elasticity.

Frozen Noodles (Water-boiled/Steamed/Baked)

Prevents aging, improves moisture retention, prevents clumping, enhances product stability in frozen storage, prevents oil separation.

2%

Meat Processing

Frozen Meat Products (Emulsified)

Helps emulsify and stabilize animal fats.

Sausage

Improves emulsion stability and texture, enhances elasticity, reduces fat separation.

Confectionery

Chocolate

Enhances dispersion and flow of chocolate particles, reduces viscosity, increases gloss, prevents blooming, improves product stability, enhances appearance.

0.3–0.5%

Flavor Paste

Improves mixture uniformity, enhances emulsification and mouthfeel, prevents separation during production, enhances flavor release.

0.5–1%

Dairy

Ice Cream

Enhances emulsification, shortens whipping time, stabilizes foams, improves smoothness and melt resistance, enhances gloss.

0.2–0.5%

Human Milk Fat Substitute

Improves water-holding capacity, provides emulsification and stability.

0.1–0.5%

Milk Powder

Improves wetting and dissolution properties, enhances reconstitution stability.

0.1–0.6%

Plant-Based Protein Drinks

Prevents fat separation, improves emulsification.

Flavored Milk

Stabilizes emulsified fat, prevents flavor loss and separation.

Milk for Coffee

Acts as a stabilizer for mixing with coffee, improves compatibility and shelf life.

Flavor Paste (Milk Beverages)

Helps dispersion, improves emulsification, promotes quick dissolution.