Emulsifiers - lecithins
The main source of lecithins are soya beans and sunflowers. They are commonly used in the food industry as they help giving more uniformity to ingredient blends, making it possible for example to mix ingredients like water and oil that would otherwise separate.
Lecithins are obtained from soya beans and sunflower seeds. The process is very long but very simple. From pressing the beans/seeds we obtain the oil, that is then added to hot water. The lecithins bond to this water and can be separated from the oil in a centrifuge. This complex is then dried and filtered, ready to be used in our products.
Kinder selection and quality control
Kinder uses the natural emulsifying power of lecithins in all the recipes, they are carefully selected only from non-GMO (non-genetically modified) sources.
Besides the lecithins, in some cases we use emulsifiers based on mono- and diglycerides of fatty acids, obtained from vegetable oils and fats.