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Sternchemie’s edible lecithin framed as “answer to instant food preparations”
date:Dec 22, 2021
hin for manufacturing ease

During instantizing, lecithin forms a fine film around the individual powder particles, thus improving their wettability. Lecithin shows its effects when the power is mixed with liquids like water or milk.

Lecithin reduces the surface tension between the powder and the liquid to where the powder can distribute and dissolve evenly in the liquid. In this way fatty powders can dissolve easily even in cold liquids.

SternInstant is suitable for milk powders including wh

12/21 08:54