Sternchemie publishes book about lecithin
By Bakers Journal
With the growing importance of natural emulsifiers, and especially lecithin, a new book “Phenomenon of Lecithin – Science, Technology, Applications” gives a look current research, and new functions and applications.
24 internationally acknowledged scientists and specialists in eight countries contributed to the book. On its 550 pages, they illuminate the many facets of lecithin. “Phenomenon of Lecithin – Science, Technology and Applications” is a source of information for food scientists and production techs, quality assurance, research and development.
Sternchemie GmbH & Co. KG ‘s book examines lecithin from scientific, technological and applications standpoints. Readers can expect answers to questions like: what is lecithin, how is it produced, what can it do and what parameters matter? In addition to the 170 year history of lecithin, for the first time there is a book that examines the global production and processing quantities of it in various industries. The chapter on Theoretical Principles describes the chemical, physiological and physical properties of phospholipids, and is written to be accessible to readers new to the field as well.
The primary focus of the book revolves around the many uses for lecithin in foods like chocolate and baked goods, food emulsions, instant powders and nutritional supplements. Other areas include animal feed, pharmaceuticals, cosmetics and technical industry. “Lecithin has exceptional properties and as yet unused potential. With this book we want to give orientation and also ideas for new applications. We want to present the advantages of the substance and its uses in different industries,” said co-publisher Dr Waldemar Buxmann, Director of Applications and Technical Product Management at the Sternchemie in a statement.