Extrusion

The addition of lecithin in extruded products (such as pastries, cereals and pet treats) reduces stickiness of the dough, thereby increasing production through-put rates, minimize product loss and can eliminate the need for synthetic emulsifiers. Typical usage levels are from 0.3 to 1.0% of the weight of the material being fed to the extruder.

This domain (www.AmericanLecithin.US) is the only LEGAL domain for American Lecithin Company

This domain (www.AmericanLecithin.US) is the only LEGAL domain for American Lecithin Company