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.
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115 Hurley Road, Unit 2B
Oxford, CT 06478
Phone: 203.262.7100
Fax: 203.262.7101
Toll-Free: 1.800.364.4416
e-mail: Info@AmericanLecithin.us
This domain (www.AmericanLecithin.US) is the only LEGAL domain for American Lecithin Company