Lecithin is a food additive that comes from several sources — one of them being soy. It’s generally used as an emulsifier, or lubricant, when added to food, but also has uses as an antioxidant and ...

Clean ingredients sourced sustainably have become the cost of entry for new foods and beverages seeking placement in today’s marketplace. For established brands that consumers often purchase, ...

Simply put, emulsifiers make it easier for several substances to combine into a single, cohesive whole. To make mayonnaise, egg yolks – which are rich in lecithin (a natural emulsifier) – hold the ...

Lecithin, a natural emulsifier commonly used in processed foods, synergistically enhances the antimicrobial properties of the natural essential oil, eugenol, but only when applied in very small ...

The market for emulsifiers, used to improve the texture and stability of food products, is seeing greater innovation as companies seek natural, plant-based alternatives with clean labels. “Clean label ...

New study takes a fresh look at alternative emulsifiers, as consumer suspicions of GM foods push food makers to source non-GM versions of the popular emulsifier soya lecithin, and supply and demand ...

The recent evolution of supply and demand issues for non-GM lecithin is pushing ingredients manufacturers such as Danisco to promote their alternatives on the market, reports Lindsey Partos. Consumer ...

In people, lecithin is produced naturally in the liver. Lecithin is sometimes referred to as phosphatidylcholine, but the two aren’t chemically identical. Phosphatidylcholine is a component of ...