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LECITHIN & EMULSIFIERS

 

Lecithin

The Magic Drop – Lecithin generally refers to a complex mixture of phosphatides obtained as by-product in the refining process of oils by hydration and subsequent drying.

The main commercial source of lecithin is soybean oil due to its high content in phosphatides (about 2%). However, lecithin can also be obtained from other vegetable oils such as corn, cottonseed, rapeseed, rice, sunflower, etc. and even from eggs, an animal sources.
The most interesting components of lecithin are the phospholipids due to their emulsifying properties. Lecithin is widely used in food processing because of its dispersing, stabilizing, and emulsifying characteristics. Austrade Inc. offers a variety of lecithin obtained from sunflowers, rapeseed and soybeans.

 

Food Emulsifiers

Your Product’s Soul – Nature provides raw materials, and once carefully processed, they become food emulsifiers.
The multifunctional character of emulsifiers allows them to act as stabilizing agents, crystallization modifiers, rheology regulators, lubricants, dispersants, anti-foaming and aeration agents.

Austrade supplies emulsifiers from natural origins, such as lecithin, or produced by synthesis, such as esters of fatty acids and their derivatives.

Fats and oils contain fatty acids, which are the essential part of the emulsifier. These fatty acids together with glycerine will yield the most used esters in food applications, the mono and diglycerides of fatty acids.

Austrade specializes in sustainable and environmentally friendly emulsifiers based on sunflower oil, rather than highly controversial palm oil.