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Emulsifiers - lecithins

Lecithins 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. 

Ingredient

Lecithins are obtained from soya beans and sunflower seeds. Kinder uses the natural emulsifying power of lecithins in all their recipes.

The process is very long but very simple; from pressing the beans/seeds we obtain the oil, that is then added to hot water. Lecithin’s 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.



We source our soy lecithin from Brazil, India and EU countries. They are carefully selected only from non-GMO (non-genetically modified) sources. More than 75% of our sourcing is Proterra-certified.

Kinder selection and quality control

Besides lecithin, in some cases we use emulsifiers based on mono and diglycerides of fatty acids, obtained from vegetable oils and fats.

Milk
Milk
Cacao
Cocoa
Hazelnut
Hazelnuts
Honey
Honey
Cereal
Cereals
Eggs
Eggs
Grasses
Fats and oils
Palm Oil
Palm Oil
Sugar selector
Sugar
Maltextract
Malt
extract
New header baker yeast
Baker's
yeast
agente lievitante
Raising
agents
aromi
Flavourings
thickener
Thickener
raising agents
Glazing
agents
Water
Humectant
Lemon
Lemonjuice
Coconut
Coconut
Coffee Extract
Coffee Extract
Yoghurt
Yogurt
Salt
Salt