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

Filter Ingredients

Filter Channels

Filter Regions


Connect with our Lecithin Experts

Asia, Middle East and Africa

Connect with our Lecithin Experts


Connect with our Lecithin experts


Connect with our Lecithin Experts

Latin America

Connect with our Lecithin Experts

North America

Connect with our Lecithin Experts

spoon full of lecithin