Lecithin for Confectionery | Bunge Loders Croklaan

Lecithin for Confectionery

Lecithins deliver an even surface tension adding shine to the exterior of pralines.


To improve both your processing and your products

Lecithins allow improved cocoa processing, reduced cocoa butter input and improved chocolate quality. Increased temperature resistance, extended shelf life and the preservation of appealing surfaces of chocolate products for extended periods of time are just some examples of the positive lecithin effects on product properties.

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