Soya Lecithin

Lecithin is a fat that can be found in many foods like soybeans and egg yolks. Lecithin is a generic term to designate a variety of naturally occurring fatty compounds found in animal and plant tissues. It is a byproduct from soy and composed of choline, fatty acids, glycerol, glycolipids, phospholipids, phosphoric acid and triglycerides lecithin.

It is also known as Egg Lecithin, Lecitina, Ovolecithin, Soy Lecithin, Soy Phospholipid, Soybean Lecithin, Vegilecithin, Vitellin, Vitelline, and other names. Lecithin has been used in alternative medicine as a possibly effective aid in treating liver disease.

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Sunflower Lecithin

Sunflower Lecithin is a gummy substance left behind as a byproduct of the oil extraction for sunflower oil. Majorly grown in Eastern Europe and Black Sea region. In the past few years, the demand of sunflower lecithin has grown a lot as an alternative replacement of soy lecithin to prevent possible soya related allergens.

It is an emulsifier and wetting agent in chocolate confectionery. Also used in pharmaceutical industries for encapsulation due to high PC contents health benefits: 

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Gum Arabic

Gum Arabic is a complex mixture of polysaccharides and glycoprotein that is used primarily in the food industry as a stabilizer. It is also known as acacia gum. It is edible and is a key ingredient in traditional lithography, used in:
1. Paint production : As a binder for water colour painting, because it dissolves easily in water
2. Food industries : As an emulsifier and a thickening agent to prevent crystallization of sugar in chewing gum and other confectionary treats.
3. Dairy products : As a stabilizer in frozen products.
4. Medical industry (Capsules shells) : As a binder, emulsifying agent, and a suspending or viscosity increasing agent.
5. Cosmetics industries: is used in lotions and protective creams to give smooth feel.
6. Glue
7. Soft drinks (Coca-Cola, Pepsi) 

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