At Haneil Soyatech, we committed a delivering non GMO Soya Lecithin that meets highest standard of purity and quality. Our Soya Lecithin IP is made from carefully selected, Non GMO Soybeans, ensuring that you receive a product that is free from any Genetically Modified Organisms.
Food Industry Applications:
- Bakery Products.
- Chocolate and Confectionary.
- Dairy Products.
- Margarine and Spreads.
- Salad Dressing and Sauces.
- Instant Foods and Beverages.
Non GMO Soya Lecithin 60 is a versatile ingredient with a wide range of applications across various industries. It is widely used as an Emulsifier, Stabilizer in the food Industry. Experience the difference of Non GMO Soya Lecithin 60 from Haneil Soyatech. Trust Haneil Soyatech for all your Non GMO Soya Lecithin 60 needs.
Food Industry Applications:
- Bakery Products.
- Chocolate and Confectionary.
- Dairy Products.
- Margarine and Spreads.
- Salad Dressing and Sauces.
- Instant Foods and Beverages.
- Nutritional Supplements.
What set us apart is our commitment to providing Non GMO Soya Lecithin. Mangy Soyabean grows in the US are GMOs, but our priorities offering product that are free from GMOs. We understand the growing demand for natural and organic ingredients, which is why we ensure that our Soya Lecithin is sourced for Non GMO Soybeans. Soya Lecithin is a versatile and widely used Emulsifier in various industries.
Food Industry Applications:
- Bakery Products.
- Chocolate and Confectionary.
- Dairy Products.
- Margarine and Spreads.
- Salad Dressing and Sauces.
- Instant Foods and Beverages.
PGPR, identified with the code E 476, is a food additives used primarily as an Emulsifier in various industries. It is made from Glycerol and Fatty Acids, typically derived from Caster Bean or Soyabean Oil. At Haneil Soyatech, we specialize in producing high quality PGPR, ensuring finest ingredients for our customers.
Food Industry Applications:
- Ice Cream Industries.
- Chocolate and Confectionary.
Hydrolyzed Soya Lecithin is derived from Soyabean and is a modified form of traditional Soya Lecithin. It undergoes a process called Hydrolysis, which breaks down the phospholipids into smaller molecules. This modification enhances its functionality and opens up a wide range of applications across various industries.
Food Industry Applications:
- Bakery Products.
- Chocolate and Confectionary.
- Dairy Products.
- Spreads.
- Nutritional Supplements