Webinar

How to Formulate with Lecithin to Achieve Your Clean Label Needs in Bakery

Format: External webinar | Document type: Webinar

How to Formulate with Lecithin to Achieve Your Clean Label Needs in Bakery

Because of their complex structure, many emulsifiers are synthetic and, therefore, are unsuitable for clean label applications. Lecithin is a naturally sourced plant-based emulsifier, and it can improve your clean label bakery applications, from dough to finished product. In today’s webinar, you will learn:

  • The basic composition of lecithin and the molecular structure of the active components
  • How lecithin functions in tortillas and bread
  • How to replace synthetic emulsifiers with lecithin
  • How to choose the right lecithin for your application

Watch Now

Speakers

Karen Seabolt Karen Seabolt Soft Seed Lecithin Business Development Manager
Bunge Loders Croklaan

Amanda Alcala Amanda Alcala Senior Product Development Scientist - Specialty Ingredients
Bunge Loders Croklaan