In this section, you will be able to find links to websites or webpages about some of the key countries Bunge operates in.

Lecithin for Bakery

Our lecithins for bakery products deliver several processing properties ranging from dough improvement to easy demolding. They also enhance the softness of bread.

Our lecithin brings it all together

When lecithin is added as an emulsifier in margarines, it helps to avoid spattering of hot fat and scorching of milk casein when food is pan fried. The composition of the lecithin can be adjusted to suit the requirements of the margarine and its application.

 

The functionality of our lecithins include:
  • Release agent
  • Dispersability
  • Mixing and blending
  • Stabilizing emulsions
  • Browning agent
  • Wetting agent

BungeMaxx lecithins offer all-round flexibility, excellence and flavour.  The applications that are served with our wide range of products vary widely:

  • Margarine
  • Chocolate
  • Baked goods
  • Vegetable and dairy milk replacers
  • Spreads
  • Fillings and creams
  • Toppings
  • Instant products
  • Snacks and extruded snacks
  • Food supplements

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Asia, Middle East and Africa

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China

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Europe

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Latin America

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North America

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