Soy Lecithin Chocolate Grade

Soy Lecithin has emulsifying, anti-adhesive release and viscosity adjustment capabilities, which have a significant impact on the performance of chocolate products, helping to control the viscosity of the product, reduce stickiness and adjust crystallization. 0.2%~0.8% lecithin is often added in chocolate production to improve the softness and brittleness of chocolate, reduce its viscosity and prevent surface frosting. At the same time, it can also effectively reduce the surface tension of cocoa butter and vegetable oil, further reducing the overall viscosity of the product.

0.2%-0.8% (adjusted according to the specific formula)

1. Reduce viscosity: soybean lecithin can significantly reduce the viscosity of chocolate, making production, injection molding and pulping smoother;
2. Promote dispersion: it can accelerate the dispersion speed of cocoa powder, powdered sugar and other components in cocoa butter to ensure uniform distribution of chocolate ingredients;
3. Improve surface gloss: increase the surface finish and gloss of chocolate and enhance the overall appearance of chocolate;
4. Enhance taste: improve the taste of chocolate, make it more "crisp" or "soft", and increase the moisture content of chocolate;

• 200KGS Iron drums;
• 20KG plastic drums;
• 1000KGS IBC drums;

Stroage: in a dry and cool place temperature should be below 35 ℃, away from moisture and sunlight. Once the package is opened, please use it up in a short time.