Organic Fluid Lecithin
Lecithin is more or less a byproduct. In the refinement of vegetable oils, the phospholipids, as lecithins, only amount to 3% of the total raw soybean oil.
Phospholipid gels are formed by adding water to the crude vegetable oil. Approximately 90% of the phospholipids are contained in the oil which are then separated from the oil and extracted by centrifugation or pressing.
The colour of the fluid Lecithin comes mainly from the carotenoids which appear most frequently as brown pigments in soybean lecithins, the colour will vary from honey brown to dark brown. The colour will also depend on the seeds from which the oil is extracted.
In order to guarantee a consistent quality, the standard Organic Lecithin is standardized in a final natural mixing process, where predetermined quality criteria are standardized, as for example the viscosity. This natural standardization is vital with organic lecithin, as it is often sold in small packaging units, where it is important that the liquid state of the lecithin is maintained and does not become firm.
The functions and the application areas of fluid lecithins are diverse: as emulsifier it stabilizes the oil-in-water or water-in-oil emulsion. It is an ideal dispersing agent because it provides a more even fat liquor distribution. As a wetting agent it quickly disperses powder in aqueous systems and when used as mixing composite it reduces the mixing time for ingredients (e.g. polar sugars and non-polar fats) that are not normally compatible. Fluid Lecithin can be used as viscosity agent because it coats and thus reduces the friction and it also reduces sticking on hot surfaces when used as anticaking agent.
Organic Lecithin Powder
Lecithin is applied in many application areas in the food industry. These include confectionery, baked goods, margarine, instant products, spreads, ice-cream and a lot more. In the different food products fluid lecithin can be used, but in many products it is not possible because of the manufacturing process. Therefore organic lecithin powder has been developed to facilitate the processing. 
Powder lecithin is a dry product, it is easy to blend and of high purity and quality.
Unlike traditionally produced material, with organic lecithin, the use of solvents is not permitted, so that a new technique is used. Currently this is only possible with a CO2 procedure: A natural process that enables a separation from lecithins and oils by physical means. The final product is a deoiled lecithin powder with a lecithin amount of more than 95%. The product is easy and accurate to dose and free-flowing.
Due to the high amount of pure lecithin the qualities of powdered lecithin as emulsifier are better than a fluid lecithin. As a consequence the dosage can be reduced. In low-fat foods deoiled lecithins ensure a creamy quality in the final product. They develop full functionality without influencing the appearance and the taste of the end-product.
The product is pleasant in taste and has a good durability.
Therefore the organic deoiled lecithin is especially suitable for baking goods, confectionary bars, chocolate, instant drinks, but also cosmetics and food supplements.