26 Mar 2018 --- Vegetable lecithins are by-products of the production of soybean, sunflower and rapeseed oil. As natural emulsifying agents with first-class technological and nutritional-physiological properties, these lecithins are highly valued in the food industry in particular. Today, already more than 800 million people consume products daily which contain lecithin. More and more synthetic emulsifying agents and stabilizers are being replaced with lecithin. According to Innova Market Insights data, Bakery (30.5 percent) and Confectionery (33.5 percent) are the top categories where lecithin is listed as an ingredient. And it looks as though this trend is not likely to slow down.
