Lecithin

Lecithin is a liquid, yellowish-brown fat that is obtained from herbal or animals tissues. Lecithin is a combination of fiber amphithine, that is, the ability to absorb water and d fat and it is used to soften the food texture, to create emulsion and homogeneous liquid mixtures. This combination reduces the surface tension of the fats greatly and makes chocolate particles, sugar and other milk products to be solved well.
This coating increases the followability of the food particles and improves the ability to mix significantly. The usual use of this compound for viscosity correction is 0.2%, 0.6% of the total weight of the product.