18 Sep 2017 --- Vegetable lecithins are by-products of the production of soybean, sunflower and rapeseed oil. As natural emulsifying agents with first-class technological and nutritional-physiological properties, these lecithins are highly valued in the food industry in particular. Today, already more than 800 million people consume products daily which contain lecithin. More and more synthetic emulsifying agents and stabilizers are being replaced with lecithin. GEA process know-how ensures high lecithin quality and offers alternative pre-treatment for higher added value in the crushing plant.
