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Soy Lecithin for Crispy Tube

Phospholipids, as a natural release agent, are widely used in the production of ice cream shells. Adding phospholipids to the ice cream shell can effectively separate the product from the mold, while also maintaining the crispy taste of the ice cream shell.

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Functional Features Scope of application Overall Dimension

Soy Lecithin for Crispy Tube
Material Option *if available	Soybean
Formats	Powder/Syrup
Shelf Life	Powder: 1 year
	Syrup: 2 years
Packing	Box（Powder，20*1KG Bag)
	Drum(Syrup,200KG)
	IBC(Syrup,1400KG)
MOQ	2000KG

Can be added to food, drinks, etc.

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