Lecithin for Confectionery | Bunge Loders Croklaan

Lecithin for Confectionery

For confectionery products, our lecithins enable easy demolding of chocolate. Lecithins deliver an even surface tension adding shine to the exterior of pralines, and allow you to precisely adjust the viscosity of chocolate.


Lecithins allow improved cocoa processing, reduced cocoa butter content and improved chocolate quality. Increased temperature resistance, extended shelf life and the preservation of appealing chocolate surfaces for extended periods are just some examples of the positive effects lecithins have on product properties.