Applications of Phospholipids in food
Substituting lecithin in drinks
Enjoy your drink without compromises
Where the use of lecithin may be unsuitable because of colour or taste, phospholipids offer a solution with only marginal influence on both criteria. This is particularly true for drinks, where nuances in flavour may present a barrier. Phospholipids are used in much lower concentrations than lecithin, offering the same technological functionality, practically without any taste.