Six pains keep coming back from food formulators: chocolate that's too viscous, biscuits that scorch in the pan, dairy emulsions that break on shelf, protein powders that clump in the cup, bakery premixes that go stale, and brands that want E471/E472 off the label. GIIAVA's de-oiled powder and instantized grades cover all six.
Reduce viscosity at the conching stage, control yield value, resist fat bloom, and improve gloss. Lecithin allows a measurable reduction in cocoa butter without losing flow (Beckett, Industrial Chocolate Manufacture & Use, 5th ed., 2017, Wiley-Blackwell).
Request chocolate sample →Stable fat distribution, softer crumb, longer shelf life, better machinability on industrial lines. De-oiled powder mixes directly into dry premixes — no oil leaching, no caking.
GIIOFINE-P for bakery →Coffee whiteners, dairy creamers, milk replacers, instant chocolate drinks. Fast rehydration, no spotting, no surface ring.
GIIOINSTA for instant drinks →Cleaner release for biscuit pans, cake tins, chocolate moulding, conveyor belts. Less oil-spray waste, fewer scorching defects, longer pan life.
GIIOINSTA release →Encapsulation aid for fish oil, vitamins, flavour oils, beta-carotene. Improves oxidation stability and gives a free-flow finished powder.
De-oiled powder →Replace mono- and diglycerides with a single labelled ingredient: "sunflower lecithin" or "soya lecithin." Same performance, better label.
Talk clean-label →Application, current emulsifier, the pain you're solving — sample, TDS and formulation note in 48 hours.
Request a food sample →Book a 20-min technical call →