Lecithins have long been known for their emulsifying and dispersant properties, as well as their nutritional benefits. They have wide applications and are indispensable in certain areas. With the growing importance of natural emulsifiers, and especially lecithin, it became necessary to update the general knowledge basis. The new book “Phenomenon of Lecithin – Science, Technology, Applications” gives a look not just at the current state of the science, but also at new functions and application areas.

The reference work examines lecithin from scientific, technological and applications standpoints. The primary focus of the book revolves around the many uses of lecithin in foods like chocolate and baked goods, food emulsions, instant powders and nutritional supplements.

24 renowned and internationally acknowledged scientists and specialists in eight countries worked on the book. On its 550 pages, the experts illuminate the many different facets of lecithin.