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Chocolate Ingredients

Lecithins (Soy)


How does our crunchy part and our creamy part become a homogeneous mass? How can we perfectly combine all our ingredients? So many questions, and very many experiments later, we had the perfect mass in front of us, thanks to lecithins (soya). The crunchy part remains crunchy, the creamy part remains creamy and the taste is still good. And we NEOHs then celebrated this first of all.  

Lecithins have been classified by the FDA as “generally recognized as safe”. No ADI value has been assigned to them. Based on these facts, lecithin (also extracted from soy) is considered completely harmless to humans.  

GRAS status / ADI value “The large amount of published data supports the conclusion that the use of erythritol as a foodstuff does not cause any adverse health effects in humans. The available studies show that it is quickly absorbed and not metabolized, as well as quickly excreted in its unchanged form in urine.In addition, it is naturally an endogenous (in the body) food component. Both toxicological animal and clinical studies have consistently demonstrated the safe use of erythritol, even when taken daily and in high doses. Based on all safety assessments, it can be assumed that erythritol is safe for its intended use in foodstuffs.” (Food and Chemical Toxicology 36 (1998) 1139-1174)


Phosphatidylcholine, to which lecithin also belongs, are compounds of choline, glycerine, phosphoric acid and fatty acids. The outstanding properties of emulsifiers in combining aqueous and fatty components to form an emulsion make them indispensable in the modern food industry.  Lecithins belong to the group of phosphatidylcholines.

Phosphatidylcholine are composed of choline, glycerin, phosphoric acid and fatty acids. They occur naturally in the cell membranes of plants and animals. Egg yolks in particular contain a lot of lecithins, and various seeds also contain a considerable amount of the substance. Lecithins act as accompanying substances in fats and oils. 


Soy lecithin is an indispensable ingredient in margarine, bread, chocolate and ice cream. However, the substance is increasingly used as an emulsifier in processed foods, since it is very well suited for combining liquid and fatty components into an emulsion and thus making them mixable. 


Ripe and already stored soybeans are cleaned and broken up. They are then rolled into 2-5mm platelets and extracted with hexane in an extraction plant. The resulting product is distilled and later evaporated. Solvents are removed from the lecithin in a vacuum and the result is crude oil, which is extracted to increase the lecithin content. Finally, it is degummed with an enzyme, phospholipase A2. Soy lecithin is also used in a wide range of applications in the medical, animal and cosmetics industries.


• perfect emulsifier for combining aqueous and fatty components


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WERNER SCHÄFER, VOLKMAR WYWIOL: Lecithin – Der unvergleichliche Wirkstoff. Strohte, Frankfurt 1986,

RÜDIGER ZIEGELITZ: Lecithine – Eigenschaften und Anwendungen. Lucas Meyer, Hamburg 1989.

JEAN PÜTZ, CHRISTINE NIKLAS: Schminken, Masken, schönes Haar – Die sanfte Kosmetik. vgs Verlagsges., Köln 1987

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TAMAS BALLA: Phosphoinositides. Tiny lipids with giant impact on cell regulation. In: Physiological reviews. Band 93, Nr. 3, 2013, S. 1019–1137

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