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Cereals

The use of specific lecithins in cereal-based products, such as cereal bars or extruded breakfast cereals, provides advantages not only in the finished product, but also in the production process.

Cereal Bars

Lecithin is commonly used as a sticking agent in cereal and granola bars, keeping all the ingredients together and balancing the chewy crunchy texture.


Different botanical origins are available depending on customer’s needs:

  • VEROLEC® (soya lecithin range).

  • GIRALEC® (sunflower lecithin range).

  • SEMILEC® (rapeseed lecithin range).



Extruded Breakfast Cereals

Lasenor offers special lecithins that

  • Facilitate the extrusion process.

  • Reduce the quantity of broken pieces after the extrusion.


These special lecithins are part of the following product categories:

  • VEROLEC® (soya lecithin range).

  • GIRALEC® (sunflower lecithin range).

  • SEMILEC® (rapeseed lecithin range).



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