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Lecithin as an emulsifier - ADM
As an emulsifier, soy lecithin is used in food applications as an aerating agent, viscosity modifier, dispersant and lubricant. Typically, an emulsion is a suspension of small droplets of one liquid in another liquid with which it is incapable of mixing. Oil-in-water (O/W) and water-in-oil (W/O) are the two pri-mary types of emulsions.
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LECITHIN - ADM
assets.adm.comTwo primary types of emulsions: oil in water and water in oil. Emulsifier: a substance that assists the formation of an emulsion and stabilizes it when formed. Lecithin’s structure makes it an effective emulsifier for the interaction of water and oil. Phospholipids, the major component of lecithin, are partly hydrophilic
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