Nateeo and its expertise in vegetable emulsifiers
Nateeo is featured in the magazine Tecnologie Alimentari with an article highlighting its expertise in the field of vegetable emulsifiers.
Nateeo’s vegetable lecithins, obtained from the raw materials soya, rapeseed and sunflower, are the result of a production process that guarantees traceability, freshness and food safety.
The contribution explores the different types, the emulsifying and stabilising properties, and the various fields of application, highlighting their nutritional benefits: ‘rich in phosphatidylcholine, an essential component of cell membranes, lecithin supports brain and nervous system health – some research suggests that lecithin supplementation can help improve the blood lipid profile, contributing to cholesterol reduction, and for this function the main ingredient is undoubtedly granulated lecithin, which we commonly find on the shelves of major pharmacies and supermarkets’.
Discover the various solutions offered by Nateeo, from de-oiled lecithins to hydrolysed versions and fluid and powder forms, each designed to meet the specific needs of the food industry.