Soy lecithin is used across many food categories, making it a valuable ingredient to consider when developing or improving formulations.

🥖 Bakery

Liquid lecithin is used in bread baking to improve dough machinability, volume, symmetry and shelf life. It can also improve shortening dispersion and act as a release agent in crackers, cookies, pastries, cakes and pies.

🍫 Chocolate & Coatings

Lecithin is used in chocolate products and compound coatings to alter viscosity, helping manufacturers manage the characteristics of these products.

🥛 Dairy & Beverage Applications

Powdered Ultralec® P is described as suitable for dairy and dairy analogues, including beverages, powders, frozen desserts and nutritional drinks. Its dry format can disperse in water or oil depending on process and formulation requirements.

🥫 Sauces, Gravies & Other Foods

Powdered lecithin can help emulsify fat and reduce separation in sauces, gravies and canned goods. It is also used in snack foods to facilitate even blending of ingredients and improve extrusion efficiency.

One ingredient, many possibilities

From bakery and chocolate to beverages, frozen desserts, sauces and nutritional products, soy lecithin can be incorporated into a surprisingly broad range of food formulations.

The important question isn't simply “Do I need lecithin?” – it's “Which form and application are right for my process?”