Derived from soy, lecithin is used as an emulsifier in food applications such as baked goods, dairy products and confections. Our lecithins are available in various fluid, specialty and de-oiled forms. Whatever your application or formulation needs, ADM has a lecithin for you.
Beakin™
A series of complexed lecithin products with low viscosity, sprayable at ambient temperature, and used in lipophilic instantising applications
Performix™
Edible blends of soy lecithin and other surface-active ingredients. Products available for low, as well as, high HLB applications
Thermolec™
Modified lecithins with enhanced oil-inwater emulsification performance
Yelkin™
Series of standardised lecithins that provide moisture retention and emulsification in high viscosity applications
Ultralec™
ADM’s exclusive, ultrafiltered, deoiled lecithin is used in hydrophilic instantising applications, and it provides excellent emulsification properties in reduced fat and flavour-sensitive applications
ADM offers a comprehensive line of consistent, high-quality lecithins to help promote even blending, reduce hardening and improve food texture. They can serve as release agents to ensure clean separation, as instantizers to help proteins and other materials disperse in aqueous systems, and as flavor protectors in confections.
ADM’s standard and specialty lecithins are easy to use in a variety of food applications, including:
Confectionery
• Promotes even blending of all ingredients
• Increases softness and decreases tackiness in chewing gum
• Prevents sticking
Baked Goods
• Ensures even mixing
• Facilitates moisture retention
• Acts as an egg yolk sparing agent
• Improves crumb texture in cakes
Reduced-Fat Baked Goods
• Improves moisture retention
• Increases shortening effect
• Decreases stickiness of doughs
Dairy Products
• Enhances structure and firmness of whipped products
• Improves dispersibility in coffee whiteners
Snack Foods
• Facilitates even distribution of ingredients
• Improves texture and mouthfeel
Canned Foods
• Reduces fat cap during retort process
• Helps bind fat and keep it in suspension
Instant Foods
• Improves dispersal of high-fat powders
• Enhances hydration of high-protein ingredients
