Lecithin for Food Supplements

In the rapidly evolving field of food supplements, lecithin has emerged as a key ingredient thanks to its natural origin and wide range of physiological benefits. Far beyond its traditional role as an emulsifier, its richness in phospholipids—such as phosphatidylcholine and phosphatidylserine—positions it as a valuable ally in supporting cognitive, liver, and cellular health. This article explores lecithin’s composition, biological functions, and potential in nutraceutical formulations, highlighting Lasenor’s technological approach to meet modern consumer demands for efficacy and well-being.

Lecithin: Composition and Nutritional Significance

Lecithin is a natural, complex mixture of phospholipids (PL), triglycerides, and other compounds such as glycolipids, free fatty acids, and carbohydrates. It is obtained through the water degumming of crude vegetable oils, followed by the separation and drying of the hydrated gums. The phospholipid fraction of lecithin is primarily responsible for its structural and functional roles.

In today’s health-conscious market, lecithin has evolved from a technical emulsifier to a multifunctional ingredient in food supplements, valued for its natural origin and physiological benefits.

Lecithin has long been recognized by the global nutritional community, particularly in the form of dietary supplements derived mainly from soybean lecithin. Due to its composition, including various phospholipids, vitamins, and fatty acids, lecithin participates in various physiological activities, from molecular-level interactions to organ-level functions.

Physiological Functions

Phospholipids in lecithin, especially phosphatidylcholine (PC), serve several critical physiological roles. Clinical studies have shown that choline deficiency can result in liver damage, even in the presence of adequate folate and vitamin B12. This highlights the essential role of dietary choline derived from PC in maintaining liver function and overall health.

Lecithin and Brain Health: What Does Science Say?

From a bioactive perspective, lecithin contains phosphatidylcholine (PC) and phosphatidylserine (PS), essential for the integrity of neuronal membranes and neurotransmitter function.

Phospholipids, the key components of lecithin, are built on a glycerol backbone. Attached to this backbone are two fatty acid chains, linked through ester bonds, which form the molecule’s hydrophobic “tail” region. The third position of the glycerol is bonded to a phosphorus-containing head group, which is hydrophilic. This unique structure gives the molecule an amphiphilic nature, meaning it has both water-attracting and fat-attracting properties. This essential feature allows phospholipids to form the structural basis of cell membranes and function as natural emulsifiers.

PC is a source of choline, an essential nutrient for acetylcholine synthesis, a neurotransmitter critical for memory and learning processes. Although clinical studies on its efficacy in neurodegenerative diseases have yielded mixed results, there is evidence of benefits for individuals with mild memory complaints or age-related cognitive decline. Moreover, lecithin appears to elevate choline levels in the brain more efficiently and safely than other direct sources, without producing toxic byproducts.
In parallel, PS has shown greater potential in preclinical and clinical studies. In animal models, it has been demonstrated to restore acetylcholine release, improve memory, and support neuronal function. Studies in humans, including recent open-label studies, have shown mild but consistent cognitive improvements in older adults.

Technology at the Service of Formulation

Lasenor, with recognized experience in developing and applying lecithin and emulsifiers, offers a specialized range for the nutraceutical sector. Its portfolio adapts to the various dosage forms and technical needs of supplement manufacturers:

Liquid Lecithin for Soft Gel Capsules:
The references VEROLEC 56 are designed to ensure efficient encapsulation, thanks to their optimized viscosity (≤5000 mPa·s at 25ºC) and excellent physicochemical stability. In addition to serving as a carrier or excipient, lecithin can function as an active ingredient. They are available in non-GMO variants (soy or sunflower).
Powdered Lecithin:
We offer a range of de-oiled lecithin: VEROLEC P and GIRALEC P, which are especially valued for their solubility and sensory neutrality. In addition, lecithin on carriers such as LECISOL and LECIRED, available on wheat flour or tricalcium phosphate supports, are aimed at dietetic applications.

A Complete and Natural Solution

Lasenor’s lecithin combines technological backing, source security, and nutritional functionality, making it an ideal solution for brands seeking innovative, effective, and well-tolerated supplements. As an excipient or an active ingredient, lecithin adds value to formulations focused on mental wellness and overall health.

With a strong commitment to quality, innovation, and traceability, Lasenor positions itself as a strategic partner in developing lecithin-based nutraceutical products that meet the demands of the modern consumer.

We invite you to contact our team to explore how we can support your product development with tailored lecithin solutions.

References

Aton E. Bailey; Bailey’s Industrial Oil & Fat Products. Volume 3: Industrial Oil and Fat Products. Fifth edition. Edited by Y.H.Hui, 1995.
Bernard F. Szuhaj; Willen van Nieuwenhuyzen; Nutrition and Biochemistry of Phospholipids. AOCS Press, 2003.

in LASENOR NEWS Posted by Lasenor

Dealing with Rising Egg Prices: Challenges in Cake Baking

The baking sector is encountering significant difficulties as the egg prices due to various global factors. This directly impacts cake producers, increasing their ingredient expenses and complicating their planning processes. In this article, we will explore how bakeries can adapt to this new market environment by implementing more effective strategies and investigating egg substitutes. We will also demonstrate how Lasenor’s innovative solutions assist the industry in managing these challenges while maintaining high product quality.

Market Situation

Global trends indicate that the cost of eggs has been significantly impacted by multiple pressures, including feed price inflation, energy costs, and supply chain disruptions. According to USDA reports, average egg prices in the U.S. rose by approximately 55% between 2022 and 2025 [1], with similar trends observed in Europe and Asia [2]. This volatility is adding complexity to cost forecasting and inventory planning for industrial bakeries.

Eggs have long been a fundamental ingredient in cake production, offering structure, stability, aeration, moisture, emulsification, and enhancing color, taste, and mouthfeel. However, recent price increases pose a serious challenge for industrial bakeries, where eggs can represent up to 30% of a recipe [3].

Figure 1. Increase in egg price in the US market

After a relatively stable 2024, egg prices began rising again in early 2025, with notable increases recorded in January and February. This upward trend prompts bakeries to reconsider their ingredient strategies and seek alternatives to maintain product quality and profitability.

Recent market analyses identify the avian influenza outbreaks as a primary driver of price hikes, leading to significant shortages [4]. Additionally, increased biosecurity measures and higher operational costs in poultry farming have tightened supply even further. Climate events affecting grain harvests have also indirectly pressured egg production costs [5].

Adapting to an Evolving Industry

The transformation is reshaping the expansive and diverse baking industry. Pursuing greater production efficiency is no longer optional. It’s a strategic necessity driven by global market dynamics and increasing cost pressures.
As the sector continues shifting toward more industrialized, large-scale production, manufacturers must rethink their approach to formulations, optimizing recipes for machinability, cost-efficiency, and extended shelf life.

The Rise of Egg Alternatives

Technological innovations in food science have expanded the functionality of egg alternatives, offering improved gelling, foaming, and binding properties tailored to specific bakery needs. Ingredients such as emulsifiers and hydrocolloids are increasingly incorporated into formulations, allowing bakers to replicate traditional product characteristics with reduced reliance on fresh eggs.

One key strategy to gain momentum is reducing or eliminating eggs from recipes that were once irreplaceable. Advances in formulation and functional ingredients now make it possible to preserve the expected texture, taste, and appearance of baked goods while improving margins and mitigating supply chain risks.

Egg alternatives are becoming increasingly relevant across the bakery applications industry, especially given the vast diversity of products and regional preferences, from traditional pound cakes to unique local specialties. These solutions address economic constraints and meet a growing demand for sustainable, reliable ingredients.

Solutions from Lasenor

In a context where the baking industry demands innovation, efficiency, and reliability, Lasenor offers advanced ingredient solutions specifically developed to address the rising challenges in egg-based formulations and industrial scalability.

In response to this evolving landscape, Lasenor introduces its LASENOR® BK range of activated emulsifiers—a revolutionary solution designed to meet the demands of modern, industrial baking and advanced functional systems like SWISSGUM C-4040. We offer innovative tools to optimize bakery recipes by reducing or eliminating eggs without compromising product quality.

In the face of a changing baking landscape, LASENOR emerges as a versatile solution, addressing the imperative for efficiency without compromising quality. Its ease of use and transformative impact on baked goods’ texture and shelf-life position it as an indispensable tool for bakers aspiring to high quality in an increasingly competitive market.

LASENOR® BK and SWISSGUM C-4040 are transformative ingredients, empowering bakers to meet efficiency demands while preserving the essence of their craft.

Partner with LASENOR for Innovation and Expertise

At Lasenor, our commercial team and our new technical center and pilot bakery are fully prepared to provide expert guidance and hands-on support to help our clients meet today’s formulation challenges and create next-generation bakery solutions with confidence.

Contact us today to discover how our ingredient technologies can enhance your bakery innovations and drive your success in an evolving market.

References

1. USDA Economic Research Service (2025). Egg Markets Overview. https://www.ers.usda.gov/

2. European Commission (2024). Dashboard Eggs Prices. https://ec.europa.eu/info/food-farming-fisheries/animals-and-animal-products/animal-products/eggs_en

3. Figure 1. https://tradingeconomics.com/commodity/eggs-ch

4. Rabobank Poultry Outlook Reports (2024). https://www.rabobank.com/en/rabo-research/food-agribusiness/poultry

5. MarketsandMarkets Research (2024). Egg Replacers Market Forecast 2023-2030. https://www.marketsandmarkets.com/

in LASENOR NEWS Posted by Lasenor

How Emulsifiers Can Help Manage Cocoa Price Volatility

The chocolate industry is facing a moment of major transformation. With cocoa prices soaring due to poor harvests in West Africa—one of the world’s leading cocoa-producing regions, manufacturers are dealing with supply instability, rising production costs, and the added challenge of climate change. At the same time, consumer expectations are shifting toward healthier, more sustainable, and ethically sourced products, driving the development of new solutions to reformulate recipes and optimize processes.

Adapting to New Challenges with Advanced Solutions

In this dynamic environment, manufacturers are under pressure to optimize formulations without compromising on taste, texture, or performance.

LASENOR is addressing these challenges with tailored solutions. Our lecithin and emulsifiers for chocolate and cocoa compounds assist manufacturers in optimizing raw material usage and improving sustainability by reducing the need for cocoa butter in formulations, all while maintaining the texture and flavor of chocolate.

Our solutions include lecithin, emulsifiers, and crystallizing agents—all designed to improve performance while keeping costs under control.

Lecithin is a key emulsifier widely used in chocolate and compound chocolate. It improves chocolate’s rheological properties, reducing viscosity in a way comparable to adding 20 times more cocoa butter by weight—making it a powerful cost-saving tool. This small but impactful addition enhances flow and texture without requiring large amounts of expensive fat.

PGPR (Polyglycerol Polyricinoleate) is another effective emulsifier that reduces the yield value of chocolate, particularly beneficial in:

Molded products, such as chocolate bars or Easter eggs, where smooth flow is required to fill molds completely.
Coated products, like cookies or ice cream, where a thin, even layer is essential.

For certain applications, ammonium phosphatide may be used as a synthetic alternative to lecithin. In some cases, this option is preferred due to specific processing or regulatory needs.

Meanwhile, crystallizing agents promote the development of the optimal crystal structure in fats, which is essential for chocolate stability and shelf appeal. Their use can provide several benefits:

Improved resistance to fat bloom
A glossier surface
Enhanced snap, especially when using non-hydrogenated vegetable fats
Reduced time in the cooling tunnel, leading to greater productivity

These functional ingredients empower manufacturers to optimize their formulations, maintain high product quality, and reduce environmental impact—a key concern as cocoa cultivation is increasingly linked to deforestation and soil degradation.

A Smarter Approach to Sustainability

At Lasenor, we prioritize sustainability and responsible production as fundamental pillars of our business. Our commitment to ethical practices and supply chain transparency positively impacts both manufacturers and consumers. Furthermore, we are dedicated to minimizing our environmental footprint in our operations. From initiatives aimed at reducing CO₂ emissions to improvements in energy efficiency, we actively work to offer ingredients that optimize production processes and minimize waste—without compromising profitability.

What does all this mean for the end consumer? This means access to chocolates made with ethically sourced ingredients and a reduced environmental footprint. The combination of quality, sustainability, and transparency helps brands stand out and build trust in a market where environmental and social awareness play an increasingly significant role.

Partner with LASENOR for Innovation and Expertise

Whether you’re launching a new product or reformulating an existing one, LASENOR is here to help. Make the most of LASENOR’s new technical center and expert commercial team, which is dedicated to finding the best solutions for your needs. We’re here to support you at every project stage, offering personalized guidance and expertise in emulsifiers and stabilizers. Contact us today to learn how our ingredients can help you innovate and thrive—especially during high-demand seasons like Easter.

in LASENOR NEWS Posted by Lasenor

Innovative Solutions for Condiments Production

From creamy dressings to tasty sauces, achieving the perfect texture, stability, and mouthfeel is essential in industrial production. Lasenor’s advanced stabilizing systems address common challenges—such as separation, particle suspension, and emulsion stabilization—ensuring premium quality across a wide range of savory applications. Discover how our tailored solutions for condiments can elevate your products while optimizing your production processes.

Dressing, sauces and mayonnaise

A broad variety of commercially produced dressings and sauces are used to enhance the flavor and texture of many foods. These products are typically oil-in-water (O/W) emulsions, where oil droplets are dispersed within a continuous water phase with the aid of an emulsifier.

Lasenor, with its extensive expertise and in-depth understanding of raw materials, offers customized solutions designed for diverse savory applications. Our emulsifier and stabilizing systems, SWISSGUM C and SWISSGUM BIO, provide solutions for a range of technologies, textures and product structures.

This category covers an extensive range of products including sauces, dressings, marinades, ketchup and mayonnaise.

They are generally classified by composition and texture into semi-solids and liquids:

Semi-solids, which have a high fat content and plastic behavior, require a spoon or similar utensil for serving.

Liquids, with lower fat content, flow easily from their containers.

In addition, there are many non-standard products available, such as “reduced calorie” dressings, which contain significantly lower levels of oils. The viscosity of these products is achieved by adding gums, emulsifiers, and other thickeners to the recipe.

Mayonnaise has been a popular choice for centuries due to its texture and taste . The texture of mayonnaise can vary depending on the packaging—softer for cup-packed varieties and thicker for tube-packed versions.

Additionally, the growing demand for egg-free, organic, and clean-label products, driven by consumer preferences and the price fluctuation of egg yolk has led Lasenor to develop a series of stabilizer solutions that allow the customer to create recipes completely without eggs or with reduced egg content, while still achieving results like traditional recipes.

Challenges in Condiments Production

The production of condiments on an industrial scale faces several challenges that can impact product quality and processing efficiency.

Emulsion stability is crucial for condiments, and our emulsifier and stabilizer systems can help by:

Optimizing pH and shear stability to maintain consistency and performance in dressings.
Preventing oil or water separation to ensure product integrity and keeping undissolved particles in suspension, as seen in Thousand Island dressing.
Preventing syneresis, the release of liquid from the emulsion in mayonnaise.
Avoiding the formation of an oil ring on the surface, commonly found in hot sauces and marinades.

Texture and rheological parameters are among the most challenging aspects to manage, and our solutions:

Enhance creaminess in soups and sauces for a better mouthfeel.
Maintain a pulpy texture, which is especially important in ketchup stored in small sachets.
Preserve a shiny texture in hollandaise sauce, adding visual appeal to the final product.
Improve texture and mouthfeel, ensuring a creamy and smooth consistency.
Enhance thixotropy in bottled ketchup stored at room temperature, allowing for smooth dispensing and controlled flow.

Other challenges that can be addressed with our systems include:

Suitability for both cold and hot processes, including pasteurization, UHT treatment, and sterilization.
Offering egg replacement options for vegan and allergen-free mayonnaise.
Improving foaming capacity, which is particularly relevant for slightly aerated mayonnaise varieties.

Take advantage of LASENOR’s new technical center and dedicated commercial team, committed to providing the best solutions for your specific needs. We are excited to assist you by becoming an integral part of your project, offering tailored support every step of the way. With our extensive expertise in emulsifiers and stabilizers, we are ready to help you with the challenges in your productions.

Whether you’re working on a new product development or looking to optimize existing formulas, we are here to collaborate with you and ensure the best outcome.

in LASENOR NEWS Posted by Lasenor

Lecithin News Q1 2025

Lasenor specializes in the production and development of Lecithin and is actively present in the main sourcing regions for Non-Genetically Modified origin. We will offer regular insight on its market development as a diagnostic tool.

MARKET OVERVIEW

In the Q3 2024 edition, we highlighted a mismatch between Non GMO lecithin prices and prospective supply outlook. In our views, the bullish impact of deteriorated crops was undervalued and we predicted less Non GMO lecithin availability in the coming months, leading to a moderate upward pricing.

This prediction is now materializing.

NON-GMO SOYA LECITHIN - IDENTITY PRESERVED

Due to a lack of competitiveness in the oil and meal markets, soyabean crushing declined dramatically in India during the period Oct 2024- Jan 2025.
On top of that, the feed industry has switched approx. 50% of the soya meal consumption to more affordable dried distillers grain solids (DDGS) from corn which protein content is 38-40%.
January estimation for yearly decline in soyabean processing in India is approx. 0.5 – 0.6 MnT in Oct 2024 – Sept 2025.

There is no doubt that this decline in soya bean processing will have an impact on lecithin production, even more considering the poor quality of the beans due to excessive moisture. Current loss estimation on lecithin production is sized at approx. 3500-4000 T.
In this configuration, prices are rising by approx. 15-20% v/s Q4 2024.

SUNFLOWER AND RAPESEED LECITHIN

World production of sunflower and rapeseed has decreased by a combined 10.5 MnT in 2024. The biggest losses occurred in EU, Ukraine, Russia, Canada, India and Australia. Last year EU rapeseed crop was 16.8 MnT v/s 20.2 MnT in 2023.
Due to the smaller crop in the Black Sea, EU crushers will have lower imports from Ukraine (around 0.3 Mt compared to 1.4 MnT a year earlier), which will force them to purchase seeds in Australia and Canada at a higher price.
Rapeseed crushings are expected to be down 1.45 Mn T in Jan-Jun 2025.

Regarding sunflower, crushers are facing 3 major challenges:

difficulty to purchase sunflower seeds;
the poor quality of sunflower seeds;
the low oil content of sunflower seeds, which has a major impact on oil production, as oil mills have to process more seeds to produce the same amount of sunflower oil. The processing of sunflower seeds this season is also heavily influenced by the size of the seeds, as more than half of the them cannot be shelled due to their extremely small size.

2024 updated crops estimates are :

EU 27 : 8.5 MnT v/s 7.1 MnT in 2023.
Ukraine : 11.9 MnT v/s 14.9 MnT in 2023.

In such a configuration, Jan/Aug 2025 loss in crushing is sized at 5 MnT.

CONCLUSION

The market for non-GMO lecithin remained under pressure during the last quarter of 2024 and the first two months of 2025, while the vegetable oil market almost instantly passed on the poor harvest forecasts for 2024.

This inertia, due to the small size of the lecithin market, is ending because of the decline in crushing both in India and in Europe. Lecithin availability is likely to be limited in the coming months, and joining with new harvests will be difficult. Especially since the upcoming harvests in South America are not as good as originally forecast.

At Lasenor, we remain dedicated to monitoring market dynamics, providing timely insights, and offering comprehensive support to empower informed decision-making. We invite you to partner with us and unlock the true potential of your products in this evolving market. For any additional information or inquiries, please feel free to contact us.

in LASENOR NEWS Posted by Lasenor

Our Presence at Biofach 2025: Innovation and Commitment to Organic Products

From February 11 to 14, we participated in Biofach 2025, the world’s leading trade fair for organic products in Nuremberg, Germany. During the event, we showcased our innovative solutions, connected with industry professionals, and reinforced our commitment to sustainability. Our participation allowed us to strengthen business relationships and explore new opportunities in an ever-evolving market.

Biofach is the global reference event for the organic industry, bringing together manufacturers, distributors, and sustainability experts. Our presence at the fair reaffirms our dedication to innovation in this sector and our commitment to offering high-quality solutions that align with the growing market demands. The event provided an opportunity to explore the latest advancements in organic food production, sustainability initiatives, and consumer preferences shaping the industry.

Over the four days of the event, we had the opportunity to meet with clients, strategic partners, and new contacts interested in our solutions. It was a key space to share knowledge, identify trends, and better understand the needs of today’s market. These interactions were essential for continuing to develop innovative and sustainable products. We engaged in in-depth discussions with distributors and suppliers to explore potential collaborations that could enhance our presence in key markets.

Showcasing Our Innovative Solutions for the Organic Sector

At our booth, we presented our portfolio of ingredients designed for the food industry, highlighting their natural origin and benefits for various applications. Sustainability and functionality were the pillars of our presentations, attracting the attention of professionals interested in responsible and effective alternatives. Lasenor and Swissgum participated together, showcasing their organic products for a wide range of applications, including dairy and ice creams, as well as lecithin for diverse uses in the food industry. Our solutions are tailored to enhance texture, stability, and performance in organic formulations, reinforcing our commitment to delivering high-quality and sustainable solutions for the food industry.

Visitors to our booth had the opportunity to experience firsthand how our organic lecithin improve the consistency and emulsification of food products, making them ideal for bakery, confectionery, and plant-based applications. Our experts provided technical guidance on how our ingredients can be integrated into different formulations to optimize performance while maintaining organic integrity.

Beyond showcasing our products, Biofach 2025 was a platform to reaffirm our vision of a more sustainable future in the food industry. Participating in this event allows us to continue advancing our mission to provide solutions that contribute to a healthier and more environmentally friendly world.

Sustainability is at the core of our innovation strategy. From sourcing raw materials responsibly to developing processing techniques that minimize environmental impact, we are committed to promoting a more sustainable food industry. Our participation in Biofach reflects our dedication to these principles and our ongoing efforts to lead by example in the organic sector.

Thank You for Visiting Us!

We thank everyone who stopped by our booth, shared ideas, and showed interest in our solutions. If you couldn’t attend, contact us to learn more about our innovations and upcoming projects.

Follow our social media channels to stay updated on our latest developments in the organic industry. We look forward to continuing these conversations and exploring new opportunities to drive innovation and sustainability in the food sector.

in LASENOR NEWS Posted by Lasenor

Lecithin INS for Instant Powders

Instant powders products continue to gain popularity due to their convenience, variety, and high-quality results after reconstitution. The global superfood powders market was valued at $6.57 billion in 2022 and is projected to grow at a 7.3% CAGR through 2030, while the global milk powder market is expected to reach $65.3 billion by 2030, growing at a 7.33% CAGR. This surge reflects the increasing demand for instant foods like milk, coffee, cocoa drinks, soups, desserts, and health supplements, which align with the fast-paced lifestyles of modern consumers.

INSTANT POWDER: THE ROLE OF LECITHIN IN OPTIMAL RECONSTITUTION

Lecithin for instant products is a key technological ingredient used in the production of instant products, ensuring optimal reconstitution in liquids such as water or milk. When powders like cocoa or nutritional beverages are poured into a liquid, they must be efficiently wetted and submerged—a property known as wettability. Lecithin plays a crucial role in improving this process by enhancing the powder’s ability to sink (sinkability) and ensuring uniform dispersion of particles, which contributes to better solubility and dispersibility.

Beyond the initial mixing, lecithin also stabilizes the solution, maintaining a homogeneous texture even when stirred with a spoon. To achieve the best instant properties, lecithin should be carefully selected, as its effectiveness depends on multiple factors, including the production process of the instant powders and their specific application. The right combination of lecithin ensures that wet particles fully submerge and integrate smoothly, delivering the desired texture and consistency in instant food and beverage products.

PRODUCTION OF INSTANT POWDERS

The production of instant powders involves three key processes: simple mixing, spraying, and spray-drying, each offering different benefits depending on the final application. In the simple mix process, all powdered ingredients are blended using equipment like ribbon blenders or cone blenders. Lecithin is added either in powder form or as a liquid diluted in oil, coating the particles with a thin layer of phospholipids to enhance their instant properties.

CONE BLENDERS

RIBBON BLENDERS

The spraying process takes lecithin application a step further. After pre-blending the main components, lecithin is pumped through specialized nozzles—such as multiheaded, high-pressure, or three-head atomizing nozzles—ensuring an even distribution over the powder. This method improves wettability and sinkability by creating a more uniform lecithin coating.

The most advanced method, spray-drying, involves dissolving the ingredients into a solution, atomizing them through nozzles, and subjecting the particles to a fluid bed step for agglomeration. Here, in the first step of the fluid bed, is where our lecithins for instant products are added. This high-energy process leads to particle collision, adhesion, fusion, and evaporation, resulting in coarser granules with irregular shapes, higher density, and improved dispersibility.

SPRAY-DRYING PROCESS

The effectiveness of lecithination depends on the type of product being instantized, as different formulations require specific lecithin polarities. For products with high-fat content, such as whole milk powders, buttermilk powders, and cocoa powders, Lasenor INS SP range. This ensures better interaction with the fat components, enhancing wettability, sinkability, and dispersion in liquids.

Conversely, products with lower fat content, such as skimmed milk powders, whey protein concentrates, caseinates, and cocoa-containing drink powders, benefit from Lasenor INS range. This adjustment allows for improved solubility while maintaining the product’s desired texture. Regardless of the lecithin’s source or polarity, the viscosity of the final product can be fine-tuned to meet the processing equipment’s requirements, ensuring optimal performance across various applications.

ENHANCING INSTANT POWDER PERFORMANCE

The instantization process plays a crucial role in enhancing the solubility, dispersibility, and stability of powdered products, with lecithin being a key component in achieving these properties. Whether through simple mixing, spraying, or spray-drying, the selection of the right lecithin type—based on polarity and product formulation—ensures optimal performance across various applications, from high-fat cocoa powders to low-fat protein concentrates.

Lasenor offers the most advanced lecithin solutions, designed to meet the specific needs of each instantized product. With a deep understanding of formulation requirements and processing techniques, Lasenor provides high-quality lecithin that guarantee superior functionality, ensuring perfect reconstitution, improved stability, and enhanced consumer experience in a wide range of instant food and beverage products.

If you have any questions, feel free to contact us. We offer the best options to develop the ideal solution for your application.

in LASENOR NEWS Posted by Lasenor

Organic Foods: the role of Stabilizing Systems

The organic foods market has grown rapidly, driven by health-conscious and sustainability-focused consumers. Innovating products as SWISSGUM® BIO and SWISSGUM® B are designed to enhance consistency and performance across various applications, from ice creams to sauces and dairy alternatives.

This sector has experienced tremendous growth in recent years, driven by consumers who are health-conscious and concerned about sustainability. This trend has pushed food manufacturers to innovate, creating products that are not only delicious but also adhere to strict organic guidelines. As part of this shift, stabilizing systems play a crucial role in ensuring that organic food products maintain their texture, appearance, and shelf life.

Lasenor, a leader in the development of food stabilizing systems, is at the forefront of this organic movement with their SWISSGUM® BIO and SWISSGUM® B product lines. These functional systems are designed to meet the unique needs of organic food production, enhancing texture, consistency, and performance across a wide range of applications, from ice creams to sauces or dairy alternatives.

Lasenor’s organic stabilizing systems are made from carefully selected hydrocolloids, that work in harmony to create the ideal texture and stability in food products. These natural ingredients form the backbone of Lasenor’s formulations, providing the functionality needed to meet the growing demands of organic food production without compromising on performance.

For example, in the case of ice creams and sorbets, SWISSGUM BIO-7000 offers exceptional form stability and creaminess, even in vegan formulations. These systems ensure that plant-based ice creams retain the same indulgent mouthfeel and texture as their dairy-based counterparts, while being entirely palm-free and clean-label compliant.

In addition to ice cream, our stabilizers are also designed for use in dairy products such as yogurts and puddings. SWISSGUM BIO-7552 prevents syneresis (liquid separation) in yogurt drinks and vegan fermented products, ensuring a smooth and consistent texture. These systems are highly adaptable, providing solutions for both traditional dairy and plant-based alternatives.

What sets organic stabilizing systems apart is their ability to solve multiple functional challenges in a single formulation. They are designed not only to control viscosity and improve consistency and mouthfeel but also to provide additional benefits such as enhancing whipping properties, controlling elasticity, and reducing sedimentation. This multifunctional approach allows manufacturers to simplify their production processes while maintaining high standards of quality.

In the case of sauces, dressings, and mayonnaise, our systems ensure a smooth, thick texture that holds up even under heat and cold processing. SWISSGUM BIO-7043, for example, is ideal for vegan spreads and mayonnaise, delivering the same creamy texture as traditional versions without the use of synthetic emulsifiers.

In the beverage industry, Lasenor’s stabilizing systems, such as SWISSGUM BIO-7025 for soy and other plant-based drinks, prevent sedimentation and ensure an even, homogenous texture. This is particularly important in the growing market for plant-based milk alternatives, where consumers expect a smooth drinking experience free from separation or grittiness.

For fruit preparations, organic stabilizers also perform exceptionally well, ensuring that solid particles remain evenly suspended in yogurts, desserts, and smoothies. SWISSGUM BIO-7008 is specifically designed for use in fruit-based products, offering stability even at high temperatures and sugar levels.

SWISSGUM BIO-7034 is suitable for both vegan ice cream and milk-based ice cream, offering exceptional form stability and creaminess.

In other way, SWISSGUM BIO-7046 is ideal for vegan sausages, providing a firm texture and strong gelification that mimics the bite of traditional meat products.

This cross-application functionality is not only efficient but also cost-effective for manufacturers looking to streamline production while maintaining product quality. Moreover, the use of natural hydrocolloids and gums like guar gum, locust bean gum, and tara gum further enhances the natural appeal of the products.

LOCUST BEAN GUM

GUAR GUM

TARA GUM

All of Lasenor’s organic stabilizing systems are produced in strict accordance with EU regulations and the Swiss Organic Farming Ordinance, ensuring that they meet the highest standards of sustainability and transparency. These systems are entirely palm-free and formulated with today’s customer requirements in mind, avoiding synthetic additives.

This adherence to organic certification provides a key advantage for food manufacturers looking to cater to the growing demand for organic and ethically sourced products. By using Lasenor’s stabilizing systems, producers can confidently label their products as organic, clean, and free from undesirable ingredients, while still delivering on texture, stability, and shelf life.

If you have any questions, contact us. We have high-tech pilot plants to develop the best solution for your application.

in LASENOR NEWS Posted by Lasenor

New Technical Center at Lasenor: Driving Innovation and Excellence in the Food Industry

Lasenor introduces its new Technical Center, a space designed for innovation and client collaboration. Equipped with advanced technology and pilot plants, it enables the development and scaling of food solutions. This center reinforces our commitment to quality, sustainability, and excellence in the industry.

Since our beginnings at Lasenor, we have stood out as leaders in research and innovation within the food industry. Now, we are proud to present our new Technical Center, a space designed to foster connections with clients and revolutionize the food industry. Here, innovation and excellence come together to deliver advanced solutions and address the challenges of an ever-evolving market.

With modern facilities, equipped with the tools and equipment necessary to develop new food formulations, with the capability to scale solutions from the laboratory to industrial production. Every product manufactured in our plant undergoes a rigorous evaluation process, which includes:

Laboratory Quality Control: every detail is meticulously analyzed before moving forward.
Pilot-Scale Testing: our equipment simulates industrial production conditions to ensure precision and efficiency.
Industrial Production: the data gathered during the process is transferred to maximize final quality.

Our Technical Center is equipped with an impressive range of advanced laboratory instruments that enable us to develop and evaluate products with great precision. These include:

Gas chromatographs
DSC (Differential Scanning Calorimetry)
Automatic titrators
pH meters
HPLCs (High-Performance Liquid Chromatography)
Viscometers and rheometers
NMR (Nuclear Magnetic Resonance)

These tools allow us to stay at the forefront of research and development.

The innovation is closely linked to our pilot plants, designed for specific applications such as margarines, lecithins, spray drying, or ice creams. These facilities provide us with the opportunity to:

Evaluate products designed for specific applications.
Work closely with our clients in developing new customized formulations.
Optimize existing products to enhance their performance and meet market demands.

To complement our vision, we conduct exhaustive testing of finished products in categories such as bakery, confectionery, biscuits, and chocolate. This ensures that every creation meets the highest standards of quality, flavor, and texture.

At Lasenor, we believe that innovation must be accompanied by knowledge. For this reason, our doors are open to support the training of our clients, ensuring they fully understand the characteristics and benefits of our products.

In a constantly changing world, our R&D team is prepared to face the most complex challenges: from rapidly shifting market trends to the growing demand for healthier and more sustainable products. Every challenge is an opportunity to advance and make a difference.

With the inauguration of our new Technical Center, Lasenor reaffirms its commitment to innovation and sustainability, leading the way toward a more collaborative and promising future for the food industry.

Please do not hesitate to contact us for more information about the capabilities of our pilot plants and the applications that can be developed at our facilities. We are here to help you build the future together!

in LASENOR NEWS Posted by Lasenor

Forum Lodowe & Sweet 2024 with Emulsifiers and Stabilizers for Frozen Desserts

During Forum Lodowe & Sweet 2024, Lasenor showed SWISSGUM F, a stabilizer range designed to enhance the quality and texture of ice cream, addressing market demands for sustainable and high-quality products. This participation highlights our commitment to innovation, industry growth, and strengthening its presence in Eastern Europe, fostering strategic relationships and exploring new collaboration opportunities.

Forum Lodowe & Sweet is recognized as a strategic meeting point for manufacturers, suppliers, and innovators in the ice cream sector. This year, the event took place from November 21st to 22nd, in Kielce – Poland. Lasenor could showcased its innovative SWISSGUM F, a stabilizer range specifically designed to enhance the quality and texture of ice cream, reaffirming its position as a leader in functional ingredients for the food industry.
In collaboration with Insalpo, a regional partner based in Łysomice, Poland, Lasenor strengthened its presence at the event by combining its expertise with Insalpo’s extensive network and industry insights. As a trusted wholesale supplier of diverse products, Insalpo played a key role in facilitating connections and supporting Lasenor’s engagement with local manufacturers and suppliers. This partnership highlights the synergy between global innovation and regional knowledge, contributing to the shared success of both companies during the event.

Swissgum F: Excellence in Ice Cream Solutions

SWISSGUM® functional systems in ice cream production play a crucial role in achieving products with the desired texture and quality. Ingredients such as emulsifiers make it possible to combine liquids that would not mix naturally, while stabilizers prevent the formation of ice crystals, which is key to a smooth texture. These systems are also essential for developing low-fat ice creams, helping to maintain creaminess and stability, avoiding watery textures.

At the event, SWISSGUM F was highlighted because this range of products was designed to improve the stability, texture, and creaminess of ice cream. This stabilizer, developed with the highest quality standards, was tailored to meet the specific needs of manufacturers, helping them achieve optimal performance in their final products.

SWISSGUM F attracted significant attention during the two days of event, sparking meaningful discussions about how this solution addresses current market challenges, such as the need for more sustainable formulas and high-quality products that align with consumer expectations.

Strengthening Lasenor’s during oral presentation

Lasenor’s participation in the Forum Lodowe & Sweet underscored its dedication to the European market, with a particular focus on Eastern Europe, where the ice cream industry is experiencing consistent growth. The event served as a valuable platform for Lasenor to strengthen relationships with current and potential clients, build strategic alliances, and expand its influence in this vital region, solidifying its position as a key player in the sector.
A standout moment of the event was the engaging presentation by Lasenor’s expert, Viktoriia Kubrakova, who showcased her in-depth knowledge of SWISSGUM F and its versatile applications. By illustrating practical solutions to enhance stability, texture, and creaminess in ice cream production, she provided attendees with actionable insights tailored to their manufacturing needs.

In addition to presenting innovative products, Forum Lodowe & Sweet offered Lasenor the chance to engage with other industry experts, exchange insights on the latest trends, and explore ways to adapt its solutions to the ever-evolving demands of the ice cream market.
The Lasenor team extends heartfelt thanks to everyone who visited us or include could participate of the oral presentation and showed interest in the company’s high-quality solutions.

If you missed the chance to visit us at Forum Lodowe & Sweet, we invite you to learn more about  SWISSGUM F, and to contact us to discuss new frozen desserts projects!

in LASENOR NEWS Posted by Lasenor

Cookie	Duration	Description
IDE	1 year 24 days	Used by Google DoubleClick and stores information on how the user uses the website and any other advertisements before visiting the website. It is used to present users with advertisements that are relevant to them according to the user's profile.
test_cookie	15 minutes	This cookie is set by doubleclick.net. The purpose of the cookie is to determine if the user's browser supports cookies.
VISITOR_INFO1_LIVE	5 months 27 days	Youtube sets this cookie. It is used to track the information of YouTube videos embedded in a website.
YSC	session	These cookies are set by YouTube and are used to track embedded video views.

Cookie	Duration	Description
yt-remote-connected-devices	never	No description available.
yt-remote-device-id	never	No description available.