{"id":9452,"date":"2021-09-24T09:00:00","date_gmt":"2021-09-24T07:00:00","guid":{"rendered":"https:\/\/www.sternchemie.com\/?p=9452"},"modified":"2024-10-07T11:58:14","modified_gmt":"2024-10-07T09:58:14","slug":"phenomenon-of-lecithin-the-new-specialist-book-on-the-multitalent","status":"publish","type":"post","link":"https:\/\/www.sternchemie.com\/en\/2021\/09\/24\/phenomenon-of-lecithin-the-new-specialist-book-on-the-multitalent\/","title":{"rendered":"Phenomenon of Lecithin: the new specialist book on the multitalent"},"content":{"rendered":"<div  class=\"tatsu-SJb9nNQvmK tatsu-section  tatsu-bg-overlay   tatsu-clearfix\" data-title=\"\"  data-headerscheme=\"background--dark\"><div class='tatsu-section-pad clearfix' data-padding='{\"d\":\"90px 0px 90px 0px\"}' data-padding-top='90px'><div class=\"tatsu-row-wrap  tatsu-wrap tatsu-row-one-col tatsu-row-has-one-cols tatsu-medium-gutter tatsu-reg-cols  tatsu-clearfix tatsu-Ske5hEXwQF\" ><div  class=\"tatsu-row \" ><div  class=\"tatsu-column  tatsu-bg-overlay tatsu-one-col tatsu-column-image-none tatsu-column-effect-none  tatsu-rk5347wQK\"  data-parallax-speed=\"0\" style=\"\"><div class=\"tatsu-column-inner \" ><div class=\"tatsu-column-pad-wrap\"><div class=\"tatsu-column-pad\" ><div  class=\"tatsu-module tatsu-inline-text clearfix tatsu-B1kgOQvmK   \" ><style>.tatsu-B1kgOQvmK .tatsu-inline-text-inner{width: 100%;text-align: left;}@media only screen and (max-width: 767px) {.tatsu-B1kgOQvmK .tatsu-inline-text-inner{width: 100%;}}<\/style><div class=\"tatsu-inline-text-inner tatsu-align-center\">\n<p class=\"MsoNormal\" style=\"text-align: justify; line-height: 15.0pt; mso-line-height-rule: exactly;\"><span lang=\"EN-US\">Lecithins have long been known for their emulsifying and dispersant properties, as well as their nutritional benefits. They have wide applications and are indispensable in certain areas. The versatile properties of these phospholipids have been investigated and described by scientists many times in the past decades. With the growing importance of natural emulsifiers, and especially lecithin, for us as lecithin specialist it became necessary to update the general knowledge basis to this ingredient. The final result: the comprehensive specialist book \u201e<\/span><span lang=\"EN-US\">Phenomenon of Lecithin \u2013 Science, Technology, Applications\u201c.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"text-align: justify; line-height: 15.0pt; mso-line-height-rule: exactly;\">Initiator and main editor of this extensive work is our colleague Dr. Waldemar (Director of Applications and Technical Product Management), who has succeeded in engaging 24 notable international scientists and experts from eight countries for the book. The book examines lecithin from scientific, technological and applications standpoints. At the core are questions like: what is lecithin, how is it produced, what can it do and what parameters matter? In addition to the exciting 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.<\/p>\n<p class=\"MsoNormal\" style=\"text-align: justify; line-height: 15.0pt; mso-line-height-rule: exactly;\"><span lang=\"EN-US\">However, the primary focus of the book revolves around the many uses of 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. \u201cLecithin 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,\u201d explains Waldemar Buxmann.<\/span><\/p>\n<p class=\"MsoNormal\" style=\"text-align: justify; line-height: 15.0pt; mso-line-height-rule: exactly;\"><span lang=\"EN-US\">More information to the new lecithin standard reference work in our latest <a href=\"..\/..\/..\/..\/..\/wp-content\/uploads\/2021\/09\/Press-release_Phenomenon-of-Lecithin-1.pdf\" target=\"_blank\" rel=\"noopener\">press release<\/a><\/span>. Or get your book <a href=\"https:\/\/www.routledge.com\/Phenomenon-of-Lecithin-Science--Technology--Applications\/Buxmann-Kidd-Wywiol-Ziegelitz\/p\/book\/9783982075136\" target=\"_self\" rel=\"noopener\"><span style=\"text-decoration: underline;\">now<\/span><\/a>!\u00a0<\/p>\n<\/div><\/div><\/div><\/div><div class = \"tatsu-column-bg-image-wrap\"><div class = \"tatsu-column-bg-image tatsu-bg-lazyload\" data-src = \"\"><\/div><\/div><div class=\"tatsu-overlay tatsu-column-overlay tatsu-animate-none\" ><\/div><\/div><style>.tatsu-row > .tatsu-rk5347wQK.tatsu-column{width: 100%;}.tatsu-rk5347wQK.tatsu-column > .tatsu-column-inner > .tatsu-column-overlay{mix-blend-mode: normal;}.tatsu-rk5347wQK > .tatsu-column-inner > .tatsu-top-divider{z-index: 9999;}.tatsu-rk5347wQK > .tatsu-column-inner > .tatsu-bottom-divider{z-index: 9999;}.tatsu-rk5347wQK > .tatsu-column-inner > .tatsu-left-divider{z-index: 9999;}.tatsu-rk5347wQK > .tatsu-column-inner > .tatsu-right-divider{z-index: 9999;}@media only screen and (max-width:1377px) {.tatsu-row > .tatsu-rk5347wQK.tatsu-column{width: 100%;}}@media only screen and (min-width:768px) and (max-width: 1024px) {.tatsu-row > .tatsu-rk5347wQK.tatsu-column{width: 100%;}}@media only screen and (max-width: 767px) {.tatsu-row > .tatsu-rk5347wQK.tatsu-column{width: 100%;}}<\/style><\/div><\/div><\/div><\/div><div class=\"tatsu-section-background-wrap\"><div class = \"tatsu-section-background tatsu-bg-lazyload\" data-src = \"\"><\/div><\/div><div class=\"tatsu-overlay tatsu-section-overlay\"><\/div><style>.tatsu-SJb9nNQvmK .tatsu-section-pad{padding: 90px 0px 90px 0px;}.tatsu-SJb9nNQvmK .tatsu-section-offset-wrap{transform: translateY(-0px);}.tatsu-SJb9nNQvmK > .tatsu-bottom-divider{z-index: 9999;}.tatsu-SJb9nNQvmK > .tatsu-top-divider{z-index: 9999;}.tatsu-SJb9nNQvmK .tatsu-section-overlay{mix-blend-mode: normal;}<\/style><\/div><div  class=\"tatsu-Hk-y81qtNY tatsu-section  tatsu-bg-overlay   tatsu-clearfix\" data-title=\"\"  data-headerscheme=\"background--dark\"><div class='tatsu-section-pad clearfix' data-padding='{\"d\":\"90px 0px 90px 0px\"}' data-padding-top='90px'><div class=\"tatsu-row-wrap  tatsu-wrap tatsu-row-one-col tatsu-row-has-one-cols tatsu-medium-gutter tatsu-reg-cols  tatsu-clearfix tatsu-S1l1UycYEt\" ><div  class=\"tatsu-row \" ><div  class=\"tatsu-column  tatsu-bg-overlay tatsu-one-col tatsu-column-image-none tatsu-column-effect-none  tatsu-HJJL19t4t\"  data-parallax-speed=\"0\" style=\"\"><div class=\"tatsu-column-inner \" ><div class=\"tatsu-column-pad-wrap\"><div class=\"tatsu-column-pad\" ><div id = \"\" class=\"tatsu-code tatsu-module tatsu-rknL19YNY   \"  >\n<div data-bynder-widget=\"video-item\" data-media-id=\"385E1B61-9639-40B3-918064345CB3B68A\" data-width=\"\"><script id=\"bynder-widgets-js\" data-account-url=\"mediastock.stern-wywiol-gruppe.de\" data-language=\"en\" src=\"https:\/\/d8ejoa1fys2rk.cloudfront.net\/bynder-embed\/latest\/bynder-embed.js\"><\/script><\/div>\n<\/div><\/div><\/div><div class = \"tatsu-column-bg-image-wrap\"><div class = \"tatsu-column-bg-image tatsu-bg-lazyload\" data-src = \"\"><\/div><\/div><div class=\"tatsu-overlay tatsu-column-overlay tatsu-animate-none\" ><\/div><\/div><style>.tatsu-row > .tatsu-HJJL19t4t.tatsu-column{width: 100%;}.tatsu-HJJL19t4t.tatsu-column > .tatsu-column-inner > .tatsu-column-overlay{mix-blend-mode: normal;}.tatsu-HJJL19t4t > .tatsu-column-inner > .tatsu-top-divider{z-index: 9999;}.tatsu-HJJL19t4t > .tatsu-column-inner > .tatsu-bottom-divider{z-index: 9999;}.tatsu-HJJL19t4t > .tatsu-column-inner > .tatsu-left-divider{z-index: 9999;}.tatsu-HJJL19t4t > .tatsu-column-inner > .tatsu-right-divider{z-index: 9999;}@media only screen and (max-width:1377px) {.tatsu-row > .tatsu-HJJL19t4t.tatsu-column{width: 100%;}}@media only screen and (min-width:768px) and (max-width: 1024px) {.tatsu-row > .tatsu-HJJL19t4t.tatsu-column{width: 100%;}}@media only screen and (max-width: 767px) {.tatsu-row > .tatsu-HJJL19t4t.tatsu-column{width: 100%;}}<\/style><\/div><\/div><\/div><\/div><div class=\"tatsu-section-background-wrap\"><div class = \"tatsu-section-background tatsu-bg-lazyload\" data-src = \"\"><\/div><\/div><div class=\"tatsu-overlay tatsu-section-overlay\"><\/div><style>.tatsu-Hk-y81qtNY .tatsu-section-pad{padding: 90px 0px 90px 0px;}.tatsu-Hk-y81qtNY .tatsu-section-offset-wrap{transform: translateY(-0px);}.tatsu-Hk-y81qtNY > .tatsu-bottom-divider{z-index: 9999;}.tatsu-Hk-y81qtNY > .tatsu-top-divider{z-index: 9999;}.tatsu-Hk-y81qtNY .tatsu-section-overlay{mix-blend-mode: normal;}<\/style><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Lecithins have long been known for their emulsifying and dispersant properties, as well as their nutritional benefits. They have wide applications and are indispensable in certain areas&#8230;<\/p>\n<div><a href=\"https:\/\/www.sternchemie.com\/en\/2021\/09\/24\/phenomenon-of-lecithin-the-new-specialist-book-on-the-multitalent\/\" class=\"exp-read-more exp-read-more-underlined\">Read More<\/a><\/div>\n","protected":false},"author":6,"featured_media":9703,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-9452","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.3 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Phenomenon of Lecithin: the new specialist book on the multitalent - Sternchemie<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.sternchemie.com\/en\/2021\/09\/24\/phenomenon-of-lecithin-the-new-specialist-book-on-the-multitalent\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Phenomenon of Lecithin: the new specialist book on the multitalent - Sternchemie\" \/>\n<meta property=\"og:description\" content=\"Lecithins have long been known for their emulsifying and dispersant properties, as well as their nutritional benefits. 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