{"id":31033,"date":"2026-03-15T11:16:38","date_gmt":"2026-03-15T08:16:38","guid":{"rendered":"https:\/\/mtroyal.com.tr\/en\/?p=31033"},"modified":"2026-02-25T11:18:49","modified_gmt":"2026-02-25T08:18:49","slug":"lecithin-for-confectionery-products","status":"publish","type":"post","link":"https:\/\/mtroyal.com.tr\/en\/lecithin-for-confectionery-products\/","title":{"rendered":"Lecithin for Confectionery Products"},"content":{"rendered":"<p>In modern confectionery manufacturing, profitability often depends on small formulation decisions that create large operational impact. One of those decisions is the choice of emulsifier \u2014 and more specifically, the selection of Lecithin for Confectionery Products. If you are sourcing ingredients for chocolate, compound coatings, fillings, caramels, or bakery-confectionery hybrids, understanding lecithin at a deeper technical level can directly influence viscosity control, cost optimization, processing efficiency, and final product quality.<\/p>\n<p>Manufacturers who partner with experienced suppliers such as MT Royal often gain an advantage not only in pricing but also in formulation guidance, brand variety, and supply reliability \u2014 factors that matter far more than many procurement teams initially realize.<\/p>\n<p>This article explores lecithin from an industrial perspective, focusing on actionable insights for factory managers, R&amp;D specialists, and procurement professionals who want measurable improvements in production outcomes.<\/p>\n<blockquote class=\"wp-embedded-content\" data-secret=\"AMQmOvpDrX\"><p><a href=\"https:\/\/mtroyal.com.tr\/en\/soy-lecithin-powder-bulk\/\">Soy Lecithin Powder bulk T\u00dcRKIYE<\/a><\/p><\/blockquote>\n<p><iframe class=\"wp-embedded-content\" sandbox=\"allow-scripts\" security=\"restricted\" style=\"position: absolute; visibility: hidden;\" title=\"&#8220;Soy Lecithin Powder bulk T\u00dcRKIYE&#8221; &#8212; MT ROYAL\" src=\"https:\/\/mtroyal.com.tr\/en\/soy-lecithin-powder-bulk\/embed\/#?secret=o2ikk2n9Ql#?secret=AMQmOvpDrX\" data-secret=\"AMQmOvpDrX\" width=\"500\" height=\"282\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\"><\/iframe><\/p>\n<h2>What Is Lecithin and Why It Matters in Confectionery Manufacturing<\/h2>\n<p>Lecithin is a naturally derived phospholipid mixture typically obtained from soybeans, sunflower seeds, or egg sources. In confectionery applications, it functions primarily as an <strong>emulsifier<\/strong>, <strong>viscosity modifier<\/strong>, and <strong>flow improver<\/strong>.<\/p>\n<p>From a chemical standpoint, lecithin molecules contain both hydrophilic (water-attracting) and lipophilic (fat-attracting) components. This amphiphilic structure allows lecithin to stabilize mixtures of fats and solids, which is essential in chocolate and confectionery systems where cocoa butter or vegetable fats interact with sugar, milk solids, and flavor compounds.<\/p>\n<p>For industrial producers, the importance of lecithin goes beyond emulsification. It directly impacts:<\/p>\n<p>\u2022 Processing efficiency<br \/>\n\u2022 Energy consumption during mixing and refining<br \/>\n\u2022 Pumpability and molding performance<br \/>\n\u2022 Shelf stability and bloom resistance<br \/>\n\u2022 Ingredient cost optimization<\/p>\n<p>A common industry observation is that lecithin can reduce fat requirements by 2\u20134% in certain formulations without compromising texture \u2014 a significant cost-saving opportunity when working with high-value fats like cocoa butter.<\/p>\n<h2>Types of Lecithin Used in Confectionery Production<\/h2>\n<p>Choosing the correct type of lecithin is not simply a sourcing decision \u2014 it is a formulation strategy.<\/p>\n<h3>Soy Lecithin<\/h3>\n<p>Soy lecithin remains the most widely used option in global confectionery manufacturing due to its cost efficiency and functional performance.<\/p>\n<p>Advantages include:<\/p>\n<p>\u2022 Strong emulsification capability<br \/>\n\u2022 Consistent supply chain availability<br \/>\n\u2022 Competitive pricing<br \/>\n\u2022 Proven performance across chocolate and compound systems<\/p>\n<p>However, some markets require non-GMO or allergen-conscious labeling, which may influence sourcing decisions.<\/p>\n<h3>Sunflower Lecithin<\/h3>\n<p>Sunflower lecithin has gained popularity in premium and clean-label markets.<\/p>\n<p>Key benefits include:<\/p>\n<p>\u2022 Allergen-friendly positioning<br \/>\n\u2022 Non-GMO perception<br \/>\n\u2022 Neutral flavor profile<br \/>\n\u2022 Increasing regulatory acceptance in certain regions<\/p>\n<p>Although typically more expensive than soy lecithin, sunflower lecithin may provide marketing advantages for consumer-facing brands.<\/p>\n<h3>Hydrolyzed and Fractionated Lecithin<\/h3>\n<p>Advanced lecithin variants offer enhanced functionality.<\/p>\n<p>These include:<\/p>\n<p>\u2022 Enzymatically modified lecithin for improved dispersion<br \/>\n\u2022 De-oiled lecithin powders for dry blending applications<br \/>\n\u2022 Fractionated lecithin with higher phosphatidylcholine content<\/p>\n<p>Such options are particularly useful in high-performance chocolate processing or low-fat confectionery formulations.<\/p>\n<p>In our collaboration with various factories, we have seen that switching from standard lecithin to a tailored modified variant often improves viscosity stability more than increasing dosage \u2014 an insight that can prevent unnecessary ingredient costs.<\/p>\n<h2><img decoding=\"async\" class=\"size-full wp-image-40517 aligncenter\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D&#39;http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg&#39;%20width=&#39;700&#39;%20height=&#39;489&#39;%20viewBox%3D&#39;0%200%20700%20489&#39;%2F%3E\" data-czlz data-src=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/10\/Lecithin-for-Confectionery-Products-1.jpg\" alt=\"Lecithin for Confectionery Products\" width=\"700\" height=\"489\" data-srcset=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/10\/Lecithin-for-Confectionery-Products-1.jpg 700w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/10\/Lecithin-for-Confectionery-Products-1-300x210.jpg 300w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/10\/Lecithin-for-Confectionery-Products-1-600x419.jpg 600w\" data-sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/h2>\n<h2>Functional Role of Lecithin in Chocolate and Confectionery Systems<\/h2>\n<p>Understanding the physical mechanisms behind lecithin performance helps manufacturers optimize usage.<\/p>\n<h3>Viscosity Reduction and Flow Control<\/h3>\n<p>One of the primary reasons lecithin is added to chocolate is to reduce viscosity by improving particle lubrication.<\/p>\n<p>Relevant LSI keywords:<\/p>\n<p>\u2022 Chocolate emulsifier<br \/>\n\u2022 Viscosity control in chocolate<br \/>\n\u2022 Cocoa butter reduction<br \/>\n\u2022 Confectionery processing aid<\/p>\n<p>By coating sugar and cocoa particles, lecithin reduces friction between solids, allowing smoother flow during:<\/p>\n<p>\u2022 Conching<br \/>\n\u2022 Pumping<br \/>\n\u2022 Enrobing<br \/>\n\u2022 Molding<\/p>\n<p>This effect can significantly lower mechanical stress on equipment and reduce energy consumption.<\/p>\n<h3>Fat Phase Optimization<\/h3>\n<p>Lecithin improves fat distribution within the matrix, allowing manufacturers to achieve desired rheology with less fat content.<\/p>\n<p>For large-scale production, even a 1% fat reduction can translate into substantial annual savings.<\/p>\n<h3>Moisture Tolerance Improvement<\/h3>\n<p>Moisture is a critical enemy in chocolate processing. Lecithin helps improve tolerance to small moisture variations by stabilizing fat-solid interfaces.<\/p>\n<p>This is particularly useful in:<\/p>\n<p>\u2022 Filled chocolates<br \/>\n\u2022 Compound coatings<br \/>\n\u2022 Caramel inclusions<br \/>\n\u2022 Bakery-confectionery integrations<\/p>\n<h3>Texture and Mouthfeel Enhancement<\/h3>\n<p>Proper lecithin selection influences sensory characteristics:<\/p>\n<p>\u2022 Smoothness<br \/>\n\u2022 Melt profile<br \/>\n\u2022 Creaminess perception<\/p>\n<p>Incorrect lecithin dosing, however, can create undesirable flavors or waxy textures, highlighting the importance of technical understanding.<\/p>\n<h2>Industrial Applications of Lecithin Across Confectionery Categories<\/h2>\n<p>Lecithin is not limited to chocolate; it plays a role across multiple product types.<\/p>\n<h3>Chocolate and Compound Coatings<\/h3>\n<p>The largest usage segment includes:<\/p>\n<p>\u2022 Milk chocolate<br \/>\n\u2022 Dark chocolate<br \/>\n\u2022 White chocolate<br \/>\n\u2022 Compound coatings<\/p>\n<p>In these systems, lecithin works alongside cocoa butter or vegetable fats to optimize rheology.<\/p>\n<h3>Fillings and Cream Centers<\/h3>\n<p>Lecithin improves fat dispersion and prevents phase separation in fillings such as:<\/p>\n<p>\u2022 Hazelnut creams<br \/>\n\u2022 Praline pastes<br \/>\n\u2022 Wafer fillings<br \/>\n\u2022 Chocolate spreads<\/p>\n<h3>Caramels and Toffees<\/h3>\n<p>In sugar-based confectionery, lecithin stabilizes fat-water emulsions and improves machinability during cooking and depositing.<\/p>\n<h3>Bakery-Confectionery Hybrids<\/h3>\n<p>Products like chocolate-coated biscuits or layered snacks benefit from lecithin\u2019s compatibility with both fat and moisture phases.<\/p>\n<h2>Common Mistakes in Industrial Lecithin Sourcing<\/h2>\n<p>Many procurement teams treat lecithin as a commodity ingredient, but several mistakes can create production challenges.<\/p>\n<h3>Mistake 1: Selecting Only Based on Price<\/h3>\n<p>Cheaper lecithin may have:<\/p>\n<p>\u2022 Higher viscosity<br \/>\n\u2022 Impurities<br \/>\n\u2022 Lower phospholipid content<br \/>\n\u2022 Inconsistent performance<\/p>\n<p>These factors can increase dosage requirements, eliminating cost advantages.<\/p>\n<h3>Mistake 2: Ignoring Viscosity Specifications<\/h3>\n<p>Industrial lecithin varies significantly in flow properties. High-viscosity lecithin may complicate dosing and mixing.<\/p>\n<h3>Mistake 3: Overdosing to Solve Processing Problems<\/h3>\n<p>More lecithin does not always mean better performance. Excess amounts can:<\/p>\n<p>\u2022 Alter flavor<br \/>\n\u2022 Increase stickiness<br \/>\n\u2022 Reduce snap in chocolate<\/p>\n<p>Proper optimization is essential.<\/p>\n<h3>Mistake 4: Not Considering Supply Stability<\/h3>\n<p>Ingredient shortages can halt production lines. Reliable suppliers with multiple brand sources reduce risk exposure.<\/p>\n<p>We have observed that factories with diversified sourcing strategies recover faster from supply disruptions compared to those relying on a single origin.<\/p>\n<h2>Practical Comparison: Liquid vs Powder Lecithin<\/h2>\n<p>Both forms have advantages depending on production setup.<\/p>\n<p>Liquid Lecithin:<\/p>\n<p>\u2022 Easier integration into fat-based systems<br \/>\n\u2022 Cost-effective for large-scale chocolate production<br \/>\n\u2022 Requires heated storage or pump systems<\/p>\n<p>Powder Lecithin:<\/p>\n<p>\u2022 Convenient for dry blending<br \/>\n\u2022 Better shelf stability<br \/>\n\u2022 Suitable for premix manufacturers<\/p>\n<p>Your choice depends on processing equipment, formulation, and operational workflow.<\/p>\n<h2><img decoding=\"async\" class=\"size-full wp-image-40518 aligncenter\" src=\"data:image\/svg+xml,%3Csvg%20xmlns%3D&#39;http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg&#39;%20width=&#39;700&#39;%20height=&#39;489&#39;%20viewBox%3D&#39;0%200%20700%20489&#39;%2F%3E\" data-czlz data-src=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/10\/Lecithin-for-Confectionery-Products-2.jpg\" alt=\"Lecithin for Confectionery Products\" width=\"700\" height=\"489\" data-srcset=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/10\/Lecithin-for-Confectionery-Products-2.jpg 700w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/10\/Lecithin-for-Confectionery-Products-2-300x210.jpg 300w, https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/10\/Lecithin-for-Confectionery-Products-2-600x419.jpg 600w\" data-sizes=\"(max-width: 700px) 100vw, 700px\" \/><\/h2>\n<h2>Specialized Industrial Tips for Large-Scale Production<\/h2>\n<p>For manufacturers seeking measurable improvements, the following strategies can optimize lecithin performance.<\/p>\n<h3>Optimize Addition Timing<\/h3>\n<p>Adding lecithin too early in the process can reduce effectiveness.<\/p>\n<p>Best practice:<\/p>\n<p>\u2022 Add during final conching stage<br \/>\n\u2022 Ensure proper dispersion before molding<\/p>\n<h3>Monitor Rheology with Instruments<\/h3>\n<p>Using viscometers or rheometers provides precise data for dosage optimization.<\/p>\n<p>Small formulation adjustments can prevent large production inefficiencies.<\/p>\n<h3>Combine with Other Emulsifiers Strategically<\/h3>\n<p>Some systems benefit from dual-emulsifier approaches.<\/p>\n<p>Examples include:<\/p>\n<p>\u2022 Lecithin + PGPR (polyglycerol polyricinoleate)<br \/>\n\u2022 Lecithin + mono- and diglycerides<\/p>\n<p>These combinations can significantly reduce yield stress and improve coating performance.<\/p>\n<h3>Maintain Proper Storage Conditions<\/h3>\n<p>Lecithin is sensitive to oxidation and moisture.<\/p>\n<p>Recommended practices:<\/p>\n<p>\u2022 Store in cool, dry environments<br \/>\n\u2022 Use nitrogen flushing for long-term storage<br \/>\n\u2022 Avoid prolonged exposure to air<\/p>\n<h2>Market Trends and Emerging Insights<\/h2>\n<p>The lecithin market is evolving rapidly due to consumer and industrial demands.<\/p>\n<p>Key trends include:<\/p>\n<h3>Clean Label and Non-GMO Demand<\/h3>\n<p>Sunflower lecithin adoption continues to grow in premium markets.<\/p>\n<h3>Sustainability Considerations<\/h3>\n<p>Traceability and responsible sourcing are becoming procurement priorities.<\/p>\n<h3>Functional Lecithin Innovation<\/h3>\n<p>Modified lecithins with improved dispersibility and performance are entering the market.<\/p>\n<h3>Cost Optimization Pressure<\/h3>\n<p>Rising cocoa butter prices increase the importance of emulsifier efficiency.<\/p>\n<p>Industry analysts estimate that emulsifier optimization can reduce chocolate production costs by up to 8% in some formulations \u2014 a substantial margin improvement.<\/p>\n<h2>Frequently Asked Questions from Factory Managers and Procurement Teams<\/h2>\n<h3>How much lecithin should be used in chocolate?<\/h3>\n<p>Typical dosage ranges from 0.3% to 0.6%, depending on formulation and desired viscosity.<\/p>\n<p>Higher levels may negatively affect flavor and texture.<\/p>\n<h3>Can lecithin replace cocoa butter?<\/h3>\n<p>It cannot fully replace cocoa butter but can reduce required amounts by improving flow properties.<\/p>\n<h3>What is the difference between lecithin and PGPR?<\/h3>\n<p>Lecithin primarily reduces viscosity and improves dispersion, while PGPR mainly reduces yield stress.<\/p>\n<p>They are often used together for optimal results.<\/p>\n<h3>Does lecithin affect chocolate flavor?<\/h3>\n<p>At recommended levels, flavor impact is minimal. Overuse can introduce off-notes.<\/p>\n<h3>Is sunflower lecithin better than soy lecithin?<\/h3>\n<p>Functionally, both perform well. The choice depends on labeling, allergen considerations, and market positioning.<\/p>\n<h3>How important is supplier quality?<\/h3>\n<p>Extremely important. Variations in phospholipid composition, color, and viscosity can affect production consistency.<\/p>\n<p>Working with experienced suppliers that offer multiple origins and brands allows manufacturers to maintain flexibility and quality assurance.<\/p>\n<h2>Strategic Advantages of Partnering with a Reliable Supplier<\/h2>\n<p>Ingredient sourcing is not just about purchasing \u2014 it is about risk management, formulation support, and long-term operational stability.<\/p>\n<p>Suppliers with broad portfolios provide:<\/p>\n<p>\u2022 Multiple lecithin origins<br \/>\n\u2022 Competitive pricing options<br \/>\n\u2022 Technical guidance<br \/>\n\u2022 Consistent quality<br \/>\n\u2022 Reliable logistics<\/p>\n<p>In industrial environments where downtime costs thousands per hour, supply reliability often outweighs minor price differences.<\/p>\n<h2>The Economic Impact of Lecithin Optimization<\/h2>\n<p>Manufacturers sometimes underestimate how much lecithin influences production economics.<\/p>\n<p>Potential savings areas include:<\/p>\n<p>\u2022 Reduced fat usage<br \/>\n\u2022 Lower energy consumption<br \/>\n\u2022 Faster processing times<br \/>\n\u2022 Reduced equipment wear<br \/>\n\u2022 Improved product consistency<\/p>\n<p>Over a full production year, these improvements can significantly enhance profitability.<\/p>\n<p>One plant manager once compared lecithin optimization to \u201cadjusting the oil in a machine \u2014 invisible to customers but critical to performance.\u201d The analogy is surprisingly accurate.<\/p>\n<h2>Future Outlook for Lecithin in Confectionery Manufacturing<\/h2>\n<p>Innovation in emulsifier technology continues to expand possibilities.<\/p>\n<p>Future developments may include:<\/p>\n<p>\u2022 Precision-modified phospholipids<br \/>\n\u2022 Enhanced sustainability sourcing<br \/>\n\u2022 Functional blends tailored to specific chocolate types<br \/>\n\u2022 Improved allergen-free alternatives<\/p>\n<p>Manufacturers who stay informed about ingredient advancements will maintain competitive advantages in both cost and product quality.<\/p>\n<h2>A Final Perspective for Decision Makers<\/h2>\n<p>Choosing the right Lecithin for Confectionery Products is not a minor formulation detail \u2014 it is a strategic lever that affects production efficiency, ingredient costs, product quality, and operational reliability.<\/p>\n<p>Factories that approach lecithin selection scientifically rather than transactionally often unlock performance improvements that competitors overlook.<\/p>\n<p>Whether you are optimizing an existing chocolate line or developing a new confectionery product, the combination of technical knowledge and reliable sourcing partnerships determines success more than any single ingredient specification sheet ever could.<\/p>\n<div style='text-align:center' class='yasr-auto-insert-visitor'><\/div>","protected":false},"excerpt":{"rendered":"<p>In modern confectionery manufacturing, profitability often depends on small formulation decisions that create large operational impact. One of those decisions is the &#8230; <a class=\"cz_readmore\" href=\"https:\/\/mtroyal.com.tr\/en\/lecithin-for-confectionery-products\/\"><i class=\"fa fa-angle-right\" aria-hidden=\"true\"><\/i><span>Read More<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":40515,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[220],"tags":[],"class_list":["post-31033","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-raw-materials"],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v24.8 (Yoast SEO v26.9) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Lecithin for Confectionery Products - MT ROYAL<\/title>\n<meta name=\"description\" content=\"Lecithin for confectionery improves chocolate flow, lowers costs, and enhances product quality for manufacturers.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/mtroyal.com.tr\/en\/lecithin-for-confectionery-products\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lecithin for Confectionery Products\" \/>\n<meta property=\"og:description\" content=\"Lecithin for confectionery improves chocolate flow, lowers costs, and enhances product quality for manufacturers.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/mtroyal.com.tr\/en\/lecithin-for-confectionery-products\/\" \/>\n<meta property=\"og:site_name\" content=\"MT ROYAL\" \/>\n<meta property=\"article:published_time\" content=\"2026-03-15T08:16:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/10\/Lecithin-for-Confectionery-Products.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"484\" \/>\n\t<meta property=\"og:image:height\" content=\"500\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/mtroyal.com.tr\/en\/lecithin-for-confectionery-products\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/mtroyal.com.tr\/en\/lecithin-for-confectionery-products\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/mtroyal.com.tr\/en\/#\/schema\/person\/a77b81e75e89c3e5cf24a368e05f8a17\"},\"headline\":\"Lecithin for Confectionery Products\",\"datePublished\":\"2026-03-15T08:16:38+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/mtroyal.com.tr\/en\/lecithin-for-confectionery-products\/\"},\"wordCount\":1637,\"commentCount\":0,\"image\":{\"@id\":\"https:\/\/mtroyal.com.tr\/en\/lecithin-for-confectionery-products\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/mtroyal.com.tr\/en\/wp-content\/uploads\/2025\/10\/Lecithin-for-Confectionery-Products.jpg\",\"articleSection\":[\"Food Raw Materials\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/mtroyal.com.tr\/en\/lecithin-for-confectionery-products\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/mtroyal.com.tr\/en\/lecithin-for-confectionery-products\/\",\"url\":\"https:\/\/mtroyal.com.tr\/en\/lecithin-for-confectionery-products\/\",\"name\":\"Lecithin for Confectionery Products - 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