Lactose anhydrous

Lecithin, a vital emulsifier and stabilizer, comes in different forms, with soy lecithin and sunflower lecithin being two of the most common options. Let’s explore the key differences between these two types of lecithin and provide a sourcing guide for manufacturers.

Rice protein as a high-quality food additives, its application in the food industry is promising. As people's attention to healthy diet continues to increase, it is believed that rice protein will play a more important role in the field of food additives in the future.

Lecithin, also known as Lecithin, is composed of glycerol, two molecules of fatty acids, phosphoric acid, and choline. Through the removal of water, these components condense into a lipid structure. Within the molecule, the fatty acid chain consists of both saturated and unsaturated non-polar hydrophobic tails. On the other hand, the phosphorylcholine portion acts as a polar hydrophilic head with dipole ions. Lecithin is commonly referred to as the "third nutrient" after proteins and vitamins due to its vital role in life processes. It serves as a fundamental building block for various cellular membrane structures and can be found in every cell, with higher concentrations observed in organs such as the liver, brain, heart, kidney, and immune system. In humans, it is primarily synthesized by the liver but can also be obtained from dietary sources like soybeans and egg yolks.