Modified lecithin, a yellow viscous substance, is a lecithin product modified by moderate acylation and hydroxylation of soybean lecithin.
The Modified lecithin is easy to disperse in water and forms a stable emulsion. It is a good oil-in-water (O/W) system emulsifier.
The modified lecithin is more widely used, and it is a natural food additive with emulsification, demoulding, instant dissolution and nutritional enhancement.
Hydrophospholipid is a natural phospholipid as a raw material. Under the action of a catalyst, unsaturated fatty acids ( double bonds hydrogenated ) are converted into saturated fatty acids.
