Customizable Lecithin Solutions

Professional Manufacturer Of Lecithin Series Products

Years of experience, more than just a manufacturer providing additive solutions and customized services

We are a factory that produces a series of soya lecithin products, offering food grade, pharmaceutical grade, technical grade, and other customized products.


We use pure natural plant extracts to ensure the purity and safety of our products. Our products can help food products to emulsify, demould, moisturize, and disperse better, making them more delicious and smoother on the surface. We provide customized services to offer customers high-quality, green, natural, and healthy lecithin products.

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Professional Manufacturer
Professional Manufacturer Professional Manufacturer

Customization

Excellent Soya Lecithin Factory

Seasonings and condiments: Enhances the flavor and texture of food. Nutritional supplements: Used in the preparation of nutritional supplements and medications. These are common application areas of soy lecithin in the food industry, and its emulsifying and stabilizing properties make it an indispensable ingredient in many food manufacturing processes.

Customized Solution

10+

Years of Experiences

7000

GMP standard production workshop

10000MT

Annual production capacity

10+

Years of Experiences

Optimizing Soya Lecithin Application in the Food Industry Solutions

Chocolate

Lecithin plays a vital role in chocolates. It acts as an emulsifier, ensuring a smooth fusion of fats and water, resulting in a velvety texture.

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Chocolate

Confectionary

Lecithin is widely used in candies for its emulsifying properties. It creates a smooth texture by blending fats and water. It also enhances stability, disperses flavors and colors evenly, and extends the shelf life of candies. In summary, soya lecithin is crucial for high-quality candies with a smooth texture and long-lasting freshness.

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Confectionary

Biscuits, wafers, cookies, ice cream egg rolls

Lecithin in cookies has multiple functions. It acts as an emulsifier, ensuring a smooth blend of fats and water. It enhances stability, disperses flavors and colors evenly, and contributes to a crispy yet tender texture. Additionally, it extends the shelf life of cookies. In summary, soya lecithin is essential for high-quality cookies with great texture and taste.

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Biscuits, wafers, cookies, ice cream egg rolls

Bread, cakes, pies, skins

Lecithin in bread serves multiple roles: it acts as an emulsifier, improving texture and volume; a dough conditioner, enhancing dough handling and shaping; a natural preservative, extending shelf-life; a texture enhancer, creating a softer crumb; and a nutritional supplement, adding essential fatty acids and phospholipids for overall health benefits.

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Bread, cakes, pies, skins

ice cream popsicle

Lecithin in ice cream serves multiple functions. It acts as an emulsifier, ensuring a smooth and creamy texture by blending fats and water. Additionally, it enhances stability, preventing separation and maintaining consistency.

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ice cream popsicle

Milk powder

Lecithin is used in powdered milk for its emulsifying properties, ensuring a smooth and creamy texture. It improves stability, prevents clumping, and evenly disperses flavors and nutrients. Additionally, it extends the shelf life of powdered milk. In summary, soya lecithin is essential for high-quality powdered milk with a smooth texture and enhanced taste.

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Milk powder

Frozen food (dumplings, rice balls, roasted wheat, spring rolls, etc.)

Lecithin is used in frozen products as an emulsifier, stabilizer, and texture enhancer. It helps blend fats and liquids, prevents separation, and improves the smoothness and creaminess of the product.

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Frozen food (dumplings, rice balls, roasted wheat, spring rolls, etc.)

Instant noodles, hanging noodles, hollow noodles

Lecithin in noodles serves multiple purposes. It as an emulsifier, improving dough texture making it easier to handle. It enhances the stretchiness and chewiness of the noodles while maintaining their moisture. Additionally, soya lecithin improves the color and texture, resulting in smooth and resilient noodles. In summary, soya lecithin plays a vital role in stabilizing and enhancing the quality of noodles.

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Instant noodles, hanging noodles, hollow noodles

Butter

Lecithin is used in butter as an emulsifier and stabilizer, improving its texture and stability. It also enhances solubility, making it easier to mix with other ingredients. Additionally, soya lecithin raises the melting point of butter, making it more suitable for cooking and baking.

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Butter

Wafer, ice cream cone

Lecithin is used in wafer cookies and ice cream cones for its emulsifying properties. It ensures a crispy texture and enhances stability. Additionally, soya lecithin evenly distributes flavors and colors while extending shelf life. In summary, soya lecithin is essential for creating high-quality wafer cookies and ice cream cones with a delightful texture.

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Wafer, ice cream cone

Why Partner With Us

Quality stability

Strictly follow the national standards for product manufacturing toensure the stability of each batch

Adequate stock

Regularly tender for raw materials to ensure sufficient inventory andshorten delivery times.

Professional technology

Professional expertise and advanced equipment ensure high-speed and stable production.

Special customization

Customization can be based on the customer's specific indicators and applications to meet their unique requirements.

Supported By Over 16.000 Investors

We have been researching the application of lecithin in the food and pharmaceutical industry, and proposed the customized production service of soybean lecithin to meet the needs of different customers.

What Our Customer Taking About Us

We have added soy lecithin liquid in our chocolate production, which helps to maintain the smooth texture and mouthfeel of the chocolate. Additionally, it can improve the flowability of the chocolate, making it easier to process and package.

Hasib Hossain

Ui / Ux Designr

We add soy lecithin liquid to our brittle and wafer production, which acts as a good release agent and prevents our product from sticking to the mold during the production process. This makes it easier for the brittle wafer to detach from the mold, keep its shape intact, and improve the appearance quality of the product.

Hasib Hossain

Ui / Ux Designr

We have added powdered soy lecithin in our milk powder, which helps to blend the fat and water components of the milk powder, preventing separation and improving the overall texture and mouthfeel. Additionally, it enhances the dispersibility and solubility of the milk powder, making it easier to mix with water and creating a smoother finished product. This has helped us increase customer satisfaction.

Hasib Hossain

Ui / Ux Designr

News Center

Declaration of Corona Free Virus contamination

October 24, 2024

Declaration of Corona Free Virus contamination

We, Tianjin Hexiyuan Lecithin Technology Co.,Ltd Hereby that: There is no risk to the supplied material Quality with respect to Corona Virus contamination.

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Sea freight rates started to rise again in October

October 17, 2024

Sea freight rates started to rise again in October

Customers in Africa and Europe began to raise sea freight rates in October in order to receive their goods before the Christmas holidays. The best delivery time should be concentrated in October.

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