Candy & Confection

Confectionery industry is the most widely known and firmly established application area for lecithin products. Lecithin acts as a natural emulsifier, instantizer, antioxidant, and flavor protector in chocolates, hard candy, and other related products.

Benefits of using lecithin in few product applications:

  • Chocolates

    Modulation of viscosity and yield value

    Excellent flow properties during tempering, molding or enrobing

    Cost savings on cocoa butter

    Reduction of the total processing time

  • Caramels & Fudge

    Facilitates cutting

    Minimizes oiling out

    Improves texture and chewiness

    Reduces sticking to wrapper

  • Chewing Gums

    Improves softness

    Improves moisture retention to prevent drying out

    Contributes to longer lasting flavor release

  • Syrups & Toppings

    Prevents separation

    Decreases viscosity

  • Toffees

    Prevents stickiness between individual servings

    Minimizes oiling out

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Typical concentrations in various applications
Product Concentrations
Chocolate 0.25 – 0.50%
Compound Coatings 0.25 – 0.60%
Caramel / Fudge 0.20 – 0.40%
Toffee 0.20 – 0.40%
Chewing Gum 0.50 – 5.00%
Syrups / Toppings 0.20 – 0.60%
Cocoa Powders 0.50 – 5.00%