Lecithins have long been known for their emulsifying and dispersant properties, as well as their nutritional benefits. They have wide applications and are indispensable in certain areas. With the growing importance of natural emulsifiers, and especially lecithin, it became necessary to update the general knowledge basis. The new book “Phenomenon of Lecithin – Science, Technology, Applications” gives a look not just at the current state of the science, but also at new functions and application areas.
The book examines lecithin from scientific, technological and applications standpoints. The chapter on Theoretical Principles describes the chemical, physiological and physical properties of phospholipids, and is written to be accessible to readers new to the field as well. The practical section discusses the extraction of lecithin from different plant and animal sources; this information was not previously available in this scope. However, the primary focus of the book revolves around the many uses of lecithin in foods like chocolate and baked goods, food emulsions, instant powders and nutritional supplements.
24 renowned and internationally acknowledged scientists and specialists in eight countries worked on the book. On its 550 pages, they illuminate the many facets of lecithin.