In Europe non genetically modified is the norm. Our Non-GMO soy lecithin can be used as a processing aid and functional ingredient in a wide range of food applications including baked goods, chocolate, protein powders, release agents, margarines, and sauces.
Non-GMO Soy Lecithins
BungeMaxx lecithins are manufactured using a multitude of processes which may include filtration, standardisation, chemical or enzymatic modification and de-oiling. The molecular structure of lecithins can be changed by either enzymatic or chemical means.
The aim of these processes is to obtain a tailor-made technological and/or physical property that differs from native lecithin. We undertake these steps to modify the lecithins giving them different properties in order to suit our customers‘ needs.
For instance when creating sensitive blends the amount of impurities in the lecithin can be crucial. Additional filtration steps can ensure the purity of the lecithin and hence the stability of the blended product.