In bakery products lecithins are commonly used to ensure even mixing of the batter, decreasing stickiness of the dough and reducing fat content. They facilitate moisture retention in the final product and improve taste and freshness. In addition, higher volume yield, finer pores and better crusts can be achieved with lecithins in bread and bread rolls.

When lecithin is added as an emulsifier in margarines, it helps to avoid spattering of hot fat and scorching of milk casein when food is pan fried. The composition of the lecithin can be adjusted to suit the requirements of the margarine and its application.

Bunge Loders Croklaan offers the top brands in bakery for all-round flexibility, excellence and flavour. Our lecithins are available from different botanical sources to match your needs. The applications that are served with our wide range of products vary widely:
- Margarine
- Chocolate
- Baked goods
- Vegetable and dairy milk replacers
- Spreads
- Fillings
- Toppings
- Instant products
- Snacks and extruded snacks
- Creams
- Food supplements

The functionality of our lecithins include:
- Release agent
- Dispersability
- Mixing and blending
- Stabilizing emulsions
- Browning agent
- Wetting agent