One of the biggest advantages of maltodextrin is its wide range of applications.

It can be incorporated into both everyday foods and specialised formulations.

🥤 Beverages & Powdered Drinks

Maltodextrin can contribute body and bulk to powdered beverage formulations and nutritional drinks. Industry sources also highlight its usefulness in beverage products where texture and mouthfeel are important.

🍰 Bakery

In bakery products, ingredients that contribute to texture and structure can make an important difference to the finished product. Maltodextrin is used in food formulations where its bulking and texture-supporting properties are useful.

🍬 Confectionery

Maltodextrin can also be used in confectionery formulations where body and texture are important considerations.

🥛 Dairy & Frozen Products

Texture is particularly important in products such as yoghurt, dairy desserts and frozen products. Maltodextrin can be part of a formulation designed to create a pleasant, consistent eating experience.

🌶️ Flavours & Seasonings

Maltodextrin can also act as a carrier for flavours, colours and spices, making it useful when converting or incorporating certain ingredients into dry formulations.

One ingredient. Many applications.

That's what makes maltodextrin such a useful ingredient for food manufacturers.

From beverages and bakery to confectionery and dairy – maltodextrin has a place in many formulations.

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?”