The most notorious use of Lecithin is in chocolate and confectionary applications. Its primary role is to reduce the viscosity of melted chocolate, and this effect is the result of its ability to reduce surface tension. Lecithin lowers the surface tension of the cocoa butter and reduces its resistance to spread. Lecithins functionality in Caramels, Toffees, Brittles is that of an emulsifier, preventing the fats from separating producing a more tender, richer finished product. It also contains natural antioxidants which help to extend shelf life. The use of 10-15% Lecithin in vegetable oil sprayed onto Carmel Popcorn as a releasing agent results in a product which is more pleasant to eat and is, at the same time, easier to package.