Applications of Phospholipids in food

Substituting lecithin in drinks

Topical Delivery

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.