• Food processing industry

  Bakery and confectionary products are products that are in demand all categories of consumers, so producers need to improve the quality indicators; 

  1. To the baking of baked articles lecithin adapts for:
     • Emulsification - allows you to mix immiscible substances, especially in water-oil
     environment
     • Increase shelf life of products
     • In the manufacture of chocolate products
       • Eliminate graying chocolate
       • Retaining excess water in the chocolate
       • Improving the organoleptic properties
       • prevention of aging chocolate
     • In the production of wafer production
       • Decrease in the viscosity test
       • Getting more dough
       • Prevention of adhesion to the surface
       • improves opposition fragility
     • In the production of cookies:
       • Education more elastic dough
       • Reduction amount of fat in the recipe
       • Increase the shelf life of baking
     • In the production of margarine:
       • retention of moisture in margarine
       • allotment anti-spattering properties
       • durability of margarine in storage

• Biologically active additives

  • an improvement in the functions of the liver and kidneys
  • an improvement in the work of the cardiovascular system
  • an improvement in the work of the brain;

• Stock raising

  The application of a sunflower lecithin in the fodders for large livestock, birds, pigs and fishes contributes:
  • to intensive increase in the mass
  • the guarantee of effectiveness in the exchange of substances
  • the stimulator of the transport of the fats
  • strengthening the immunity
  • to the more intensive increase
  • for averting the diseases of the liver
  • an increase in the regeneration of fishes after the diseases

• Medicine

  • averting and the treatment of the diseases of the liver
  • the treatment of obesity
  • the delay of the development of the cancerous tumors
  • the decrease of cholesterol level
  • the preventive maintenance of atherosclerosis

• Сosmetology

  • softening, toning up and moistening the skin
  • the restoration of the barrier functions of the skin
  • the removal of the irritation of the skin
  • averting crease

Release is accomplished on TU U -21.1-310035447-001: 2013.