In confectionery lecithin is used to reduce chocolate mass viscosity while moulding and coating of products. For «VK» products we purchase only natural genetically unmodified lecithin.
Lecithin is not an irreplaceable food agent, but it is very important for nutrition. It facilitates the process of digestion, absorption and healthy metathesis of fats, increases bile secretion, connected with protein it forms cell membranes, and normalize cholesterol metabolism.
In 1891 lecithin was named «the stove, where the fat of a body is burnt down». It makes fat particles (microscopic particles in blood of the healthy people, but «huge» ones of people with heart diseases or predisposed to it) split into the smallest pieces, which easily pass through the walls of arteries.
Lecithin promotes secretion of various hormones, including sexual ones. Besides, lecithin performs a lot of other activities — it helps various agents to penetrate through cell membrane, braces nerves, contributes to intellectual activity, transports fat acids, prevents from agglomeration of great number of acids and alkalis in blood.
Doctors frequently use lecithin for treatment of impotence. Lecithin is a powerful emulsifier and that's why it is especially important for prevention and treatment of atherosclerosis.
The daily need of adult organism in lecithin is approximately 5g.
