Emulsifiers - lecithins
The principal sources of lecithins nowadays are soya bean and sunflowers. They are very commonly used in the food industry as they make an ingredient blend more uniformly, making it possible to mix ingredients like water and oil that would otherwise separate out.
Lecithins are obtained from the oil of soya beans and sunflower seeds. The process is very long but very simple. Oil is extracted from the cleaned seeds and then hot water is added. The lecithins bond to this water forming a complex that can be separated from the oil in a centrifuge. Purified lecithins are then obtained from this complex once it has been dried and filtered.
Their particular emulsifying qualities mean that ingredients they are added to are very well blended, which helps to guarantee that our products turn out as they should.
Kinder selection and quality control
Kinder pays particular attention to the final product and for this reason uses the natural emulsifying power of lecithins in all the recipes. They are used in chocolate, for example, to give it always the same consistency and creaminess as well as ensuring the same taste experience time and time again. Kinder uses a series of stringent checks and rigid selection procedures to guarantee that our lecithins are only from non-GMO (non-genetically modified) sources. Besides the lecithins, in some cases it is possible to use emulsifiers based on mono- and diglycerides of fatty acids, obtained from vegetable oils and fats.
Did you know?
The word lecithin comes from the ancient Greek for egg yolk, which is "lekithos". It was the French chemist Maurice Gobley who gave the substance its name after he discovered and isolated it from egg yolk in 1846.