>It has been my understanding that lecithin is an emulgator, meaning it keeps
>foodmixtures mixed. As such it is added to ready to eat soups, puddings,
>cholatemilks, etc. So in my understanding the lecithin will not break down
the
>fats (which would mean pre-digesting), but keep the fats flaoting in the
milk in
>stead of ''glueing'' themselves to the ductwalls.

Sounds good to me.

Pat Gima, IBCLC
Milwaukee Wisconsin


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